1

Preheat oven to 350° F.

2

In a medium saucepan, bring milk and cream to a simmer over low heat. Place bread cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the bread cubes.

3

With an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Add cinnamon, nutmeg, ginger and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

4

Fold the soaked bread into the pumpkin mixture.

5

In a separate bowl, beat the egg whites and sugar and salt until they form stiff peaks and gently fold into the batter.

6

Butter and sugar 9x13" pan (or use 12 three-inch ramekins). Pour batter into pan.

7

Bake 35-45 minutes, or until knife inserted in center comes out clean.