1 C. Heavy cream
½ C. Whole milk
½ C. Sugar
2 Large eggs plus 1 yolk
¼ tsp. Salt
½ tsp. Ground cinnamon
¼ tsp. Ground ginger
1/8 tsp. Ground allspice
Pinch Ground cloves
5 C. day old croissants or white bread pieces
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Put the bread or croissants pieces in a bowl then add the pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish, cover with foil, put on a sheet pan, add water in the bottom and bake in the oven until custard is set, 25 to 30 minutes.
Serve with caramel sauce and cold whipped cream