Place the pumpkin bread cubes onto a baking sheet and let them sit out overnight for best results. You want the pumpkin bread cubes to be a bit dry so they soak up all of the custard. If you don’t have time to let the pumpkin bread sit overnight, let them sit out for at least a few hours.

Grease the bottom of a 7x10-inch casserole dish or a deep, 9-inch round pan with butter. Add the pumpkin bread cubes into the dish and set aside.

Add the eggs to a large bowl and whisk. Add the whole milk, whipping cream, maple syrup, and pumpkin pie spice to the egg and whisk together until combined.

Pour the egg mixture over the pumpkin bread and use a spatula or your hands to push the bread down so it is covered in the egg mixture.

Cover and place the bread pudding in the fridge for at least 2 hours or overnight for best results.

Place the bread pudding in the oven and bake for 60 minutes or until the top of the bread pudding is toasted.

Remove the bread pudding from the oven and let it rest for 15 minutes before serving. Serve with a scoop of vanilla ice cream.