Pumpkin Bread Pudding

1 C.    Heavy cream

¾ C.   Canned solid-pack pumpkin

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