Place the croissant pieces in a large bowl and set aside. In a medium saucepan, heat the heavy cream, maple syrup, almond milk, and spices over medium heat until warmed. Add the pumpkin to the liquid and whisk until smooth. Remove the pan from the heat and let cool for 10 minutes.

When the liquid has cooled, add the eggs and whisk to combine. Pour the liquid over the croissants and let soak for 30 minutes.

Preheat the oven to 350°F. Spray 8 medium ramekins with cooking spray and distribute the pudding evenly between the ramekins. Place the ramekins on a baking sheet. Bake for 30-35 minutes.

While the pudding is baking, combine the sour cherry fruit spread and the chai tea in a small saucepan. Bring to a boil and reduce to a simmer. Simmer for 5 minute or until reduced by about half. Keep warm.

Serve the bread pudding while warm with the sauce drizzled on top.