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Spread the cubed bread on a large baking sheet and toast for about 10-12 minutes, turning twice until lightly and evenly toasted.
In a large bowl whisk together eggs, milk, pumpkin puree, sugar and 3 tablespoons of butter. Add the rum, True Lemon, and cinnamon. Gently fold in the bread and cranberries and let stand for 8-10 minutes to allow the moisture to be absorbed.
Grease an 8x11-inch baking dish with remaining shortening, and pour in the pudding mixture.
Bake for 50 minutes until the top is golden brown and slightly crispy. Let the bread pudding cool slightly and serve with whipped mascarpone and a sprinkle of cinnamon.