Pumpkin Cheesecake Bread Pudding - bread layers

Method

• Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
• To prepare the bread: Brush each slice of brioche on both sides with melted butter.
• To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
• Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
• Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
• To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
• Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
• Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
• Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
• Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.