Preheat oven to 325 F. If the bread is fresh, lightly toast bread in the oven for 5-10 minutes. You don’t want color, you just want them dried out a bit so they absorb the custard fully. Lightly grease a loaf pan (I used a 9 inch one) with butter. In a medium bowl, stir the sugar, spices, pumpkin, and creme fraiche or sour cream cream into the half and half. In a separate bowl, combine the vanilla and salt with the beaten eggs. Combine the egg mixture and the half and half mixture, mixing well. Pour the custard mixture over the bread in the pan. Let the mixture stand for about 15-20 minutes or until the bread absorbs most of the milk mixture. Bake for 50-60 minutes, or until the custard is set but a little jiggly in the center. Remove from oven. To garnish, mix the crème fraiche or sour cream with vanilla extract and maple syrup. Serve on the side. Enjoy!