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Pumpkin Bread Pudding with Dried Cranberries
Cut French bread into 1/2-inch cubes, set aside. In a large bowl, whisk together the milk, eggs, egg yolks, pumpkin, sugar, and spices. Add the bread cubes and mix well. Stir in the dried cranberries. Spray twelve 1-cup individual souffle cups or ramekins with non-stick cooking spray. Spoon the pudding mixture evenly into the ramekins. Place the ramekins in a large, flat baking pan and pour hot water around the cups. Bake at 350 degrees Fahrenheit for one hour or until set. Serve with Vanilla Custard Sauce.
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