Preheat oven to 350°. Place the wire rack in the middle of oven. Coat a 1 1/2 quart casserole dish with cooking oil spray.
Whisk together the half and half, pumpkin, sugar, eggs, salt and spices in a bowl.
Toss bread cubes and raisins with the melted butter in another bowl; add pumpkin mixture. Toss to coat. Transfer to greased casserole baking dish and bake until custard is set, about 25 to 30 minutes. Serve with Butterscotch Caramel Sauce (recipe attached).
Recipe courtesy of chef and culinary instructor Amy Tyrell of Morsels As You Wish, a Ventura-based catering company.