These individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes. Bread that has sat out at room temperature for two days works best, but you can also use fresh bread that has been cubed and lightly toasted on a baking sheet in a 350-degree oven.
If you don't have pumpkin-pie spice, you can instead use 2 teaspoons ground cinnamon mixed with 1/4 teaspoon each of ground ginger and nutmeg. It's very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.