1 cup heavy cream
2/3 cup canned solid-packed pumpkin
1/4 cup whole milk
1/2 cup sugar
2 large eggs, plus 1 egg yolk
1/4 teaspoons salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
5 cups cubed (1-inch) French loaf
3/4 cup unsalted butter, melted
1. Preheat oven to 350F with rack in middle.
2. Whisk together cream, pumpkin, milk, sugar, eggs, salt and spices
3. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an 8-inch square baking dish and bake until custard is set, about 30 minutes.