Pumpkin Bread Pudding

1 cup (240 mL) heavy cream 3/4 cup (176 g) pure pumpkin puree 1/2 cup (120 mL) milk 1/2 cup (100 g) sugar 3 eggs 1/4 teaspoon (1.25 mL) salt 1 teaspoon (5 mL) pumpkin pie spice 1/8 teaspoon (0.6 mL) ground allspice 5 cups (450 g) cubed (1-inch) French bread 6 tablespoons (90 g) unsalted butter, melted

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray; set aside. In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices.

Toss the bread cubes with butter in another bowl and pour into the baking pan. Pour the pumpkin mixture evenly over the bread. Press the bread gently into the mixture, and allow it to sit for 15 minutes. Bake until custard sets, 35 to 40 minutes. Cool before serving.