Don’t let the poor caramel be off pudding. My pan got ruined, and it was replaced by a pan that warped while I was making the caramel on the stove, and it severely burnt the sugar when I noticed and moved the pan to finish the other parts of the sugar. Definitely can’t use that pan that way again, 
Some more pictures are here on imgur.
Changes:
Left out the sour cream and added/changed the following.
3/4 c. sugar instead of 1/2 c.
15 oz. Pumpkin
1 tsp. Cinnamon
1/4 tsp. each Ginger, Clove, and Nutmeg
6 eggs instead of the 3 whole eggs and 4 egg yolks.
1 Tbls. Molasses
For the bread, I made a milk bread partially as how a brioche/Hokaido milk bread is made.
Milk Bread for Bread Pudding: (I used 3/4th’s of this in the Pumpkin Pie Budin de Pan).
1+1/2 c. Flour
1 tsp. Yeast
1+1/2 Tbls. Sugar
Filled a measuring cup to the 3/4 mark with both two eggs and milk.
Blended all the above ingredients together (similar to a no-knead bread) and slowly mixed in 4 tablespoons butter.
Cover, let rise for one hour. Place in fridge over-night. Take out and set to room temperature for about two hours. Place in small pan (I used a Pyrex two cup rectangle pan), cover and let sit for 30 minutes. Bake at 350F for 20 minutes. (For this one, I baked it in a water bath, and it took 26 minutes to finish).