Prepare the Crockpot: Lightly grease the interior of a 6-quart crockpot with cooking spray or butter to prevent sticking.
Mix the Custard: In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined and smooth.
Combine with Bread: Place the cubed bread in a large bowl. Pour the pumpkin custard mixture over the bread and gently fold until all the bread is coated. If using, fold in raisins or nuts at this stage.
Transfer to Crockpot: Pour the bread mixture into the prepared crockpot, spreading it evenly.
Cook: Cover and cook on low heat for 4-5 hours, or until the bread pudding is set in the center and golden brown on top.
Cool and Serve: Once cooked, turn off the crockpot and allow the bread pudding to cool for about 15 minutes before serving. Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.
Notes
Optional toppings include whipped cream or vanilla ice cream.