4 cups white bread cut into cubes
4 eggs
3 egg yolks
1 1/2 cups milk
1 1/2 heavy cream
3/4 cup canned pumpkin puree
1 cup sugar
1/4 salt
1 Tbsp rum or brandy or vanillia
1 3/4 pumpkin pie spice
2 TBLS cold butter, cut into cubes

Preheat oven to 350.  Grease 9 x 13 pan.  Dry bread cubes on cookie sheet or at room temp.  Place cubes of bread in pan.  In large mixing bowl,, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let stand 10 minutes until bread is fully soaked.  Dab butter over top.  Bake 40 to 45 minutes. (Pudding should be set in center, but not dry.)

Serve with whipped cream, ice cream or Gingered Creme Anglaise (Following Reciepe)
1 cup milk
1 cup heavy cream
1 tsp ground ginger
1 tsp vanilla
5 egg yolks
1/2 cup sugar

In small saucepan over medium heat, bring, milk, cream, ginger and vanilla just to a slight boil, stirring occasionally.  Remove from heat immediately.  While mixture is heating, wish together yolks and sugar.  Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly.  Gradually add egg yolk mixture back to remaining milk mixture in saucepan; continue whisking.  Return to heat, stirring constantly, until cream coats the back of a spoon.  Transfer creme to serving bowl, and pour over warm bread pudding.  Serves 8-10.