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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 12, one-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 for one hour or until set. Serve with Vanilla Custard Sauce. For Vanilla Custard Sauce:
Heat the half and half in a saucepan to a simmer. Combine egg yolks and sugar in a heat proof bowl. Add a small amount of the hot cream to the egg mixture and beat with a wire whisk until smooth. Pour the egg yolk mixture back into the saucepan with the remaining hot cream and place over medium heat, stirring constantly, until mixture thickens and coats a spoon. Do not boil. Stir in vanilla extract and serve warm over bread pudding.
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