Preheat oven to 325°. Grease a 13 x 9" baking pan. Beat the eggs in a medium bowl until frothy. Mix in the sugar and gradually mix in the Half & Half, evaporated milk and vanilla. Combine the pumpkin bread cubes and raisins in prepared pan. Pour milk mixture over and mix gently. Bake pudding until tester inserted near center comes out clean, covering pudding loosely with foil if it starts to brown too quickly, about 1 hour. Cool slightly. Serve warm with Caramel Sauce.