Preheat oven to 325°. Cut pumpkin bread into cubes and place on baking sheet; toast for 15-20 minutes, remove from oven. Place 2/3 of bread cubes in a 9 x 13 baking pan; reserve the rest for later. Beat cream cheese until smooth; add contents of cheese ball packet and ¾ cup heavy cream until blended. Dollop on top of the bread cubes, sprinkle with pecans; top with remaining bread cubes. Whisk whole milk, eggs, ¾ cup sugar and 1 tsp. vanilla extract until well combined; pour on top and let sit for 15 minutes.
Place baking dish on a large baking pan and gently pour water into large pan filling it close to the top. Carefully place in oven and bake 1½ hours or until set. While bread pudding is baking make the sauce; warm 1½ cups heavy cream in saucepan. In medium, heat-proof bowl, whisk the egg yolks, add in 1/3 cup sugar and salt until well combined. Whisking steadily, gently pour the warmed cream into the egg-sugar mixture in a slow stream. Pour mixture back into sauce pan. On medium heat, cook to a simmer (approximately 3 minutes), stirring constantly. Pour into a bowl and place over ice to cool down quickly to stop the cooking process. It is a thin sauce, no too thick. Serve bread pudding warm or at room temperature, topping each piece with a spoonful of sauce and a pinch of the cheese ball topper.