Pumpkin Bread Pudding

I made this dish yesterday and planned on having leftovers for breakfast this morning. Warning: DO NOT PLAN ON HAVING LEFTOVERS. Everyone loved this recipe, and I took home an empty casserole dish. This recipe is adapted from Smitten Kitchen; here's what you'll need: 

• 1 cup of heavy cream
• 1/2 cup whole milk
• 1 cup canned pumpkin
• 1/2 cup sugar
• 2 eggs, plus an extra egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons bourbon (optional)
• 1 baguette, cut up into small pieces
• 3/4 stick melted unsalted butter

Preheat the oven to 350 degrees F with the oven rack in the middle. In a bowl, whisk together the cream, milk, pumpkin, sugar and salt, eggs, spices, and bourbon. In a separate large bowl, toss the bread cubes with the melted butter, then add the pumpkin spice mixture and toss, making sure all pieces are coated evenly. Place the bread mix in an ungreased 8x8 baking dish and bake until the custard is set, about 25-35 minutes. Serve on it's own or with vanilla bean ice cream. So good.