• 3 cups heavy cream
• 2 1/4 cups canned solid pumpkin
• 1 1/2 cups whole milk
• 1 1/2 cups sugar
• 6 large eggs, plus 3 egg yolks
• 3/4 t. salt
• 1 1/2 t. ground cinnamon
• 3/4 t. ground ginger
• 3/8 t. ground allspice
• pinch of ground cloves
• 15 cups cubed (1") day-old baguette or crusty bread
• 9 oz. melted butter

Heat oven to 350 degrees. Next, whisk together the cream, pumpkin, milk, sugar, eggs, yolks and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 9 by 9 inch baking dish and bake until custard is set, 25-30 minutes.