Traditionalists may disagree, but this decadent bread pudding makes a nice change from pumpkin pie for the holidays. It's quick and easy to prepare up to several days ahead of time and delicious served with vanilla ice cream or sweetened whipped cream.

Position a rack in the lower third of the oven and preheat to 350°F. Butter a 9-inch-square baking pan and set it aside.

Pour the milk and cream into a small saucepan and cook over medium heat, stirring occasionally, until small bubbles form around the edge of the pan, just before the mixture comes to a boil. Remove the saucepan from the heat.

Place the eggs, vanilla, pumpkin pie spice, brown sugar, and pumpkin puree in a medium-size bowl and whisk to combine. Add the hot milk mixture and whisk to combine.

Place the bread cubes in a large bowl ns add the pumpkin and milk mixture, the cranberries, and liqueur, if using. Stir to combine. Let the bread sit, stirring occasionally, until it absorbs momst of the liquid, about 20 minutes. Transfer the bread mixture to the prepared baking pan.

Make a water bath by placing the baking pan in a larger pan and adding enough hot water to the larger pan so that it comes halfway up the side of the smaller pan. Bake the bread puding in the water bath until it is set and golden, 40-45 minutes.

Remove the smaller pan from the water bath and place the pan on a wire rack to cool for about 30 minutes. Serve the bread pudding warm. If you are not planning on serving the bread pudding within 4 hours, it can be covered and refrigerated for up to 3 days.

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