Bread Pudding: Grease a 7" springform pan. Whisk eggs, pumpkin, cream, sugars, cinnamon, and vanilla for custard. Toss bread in the mixture, place in the pan, and pour the remaining custard over it.
Cover with foil, place the pan on the trivet, add 1 cup of water to the Instant Pot, and set the trivet with the pan inside the insert.
Seal the lid with the pressure valve. Cook on Manual High for 22 minutes. Open after 10 minutes of Natural Pressure Release.
Sauce Directions: In a medium saucepan, melt butter, heavy cream, and brown sugar over medium heat. Increase to high and boil for 20 seconds.
Simmer the sauce for 5 minutes until thickened. Pour over bread pudding and garnish with whipped cream.