Kabocha Bread Pudding With Pisco-Soaked Prunes

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1 cup pitted prunes, coarsely chopped (6 ounces)

1/2 cup pisco or grappa

1 pound peeled and cubed kabocha (see Note) or buttercup squash or pumpkin

One 1-pound loaf of peasant bread, crusts discarded and bread cut into 1-inch cubes (8 cups)

1 cup milk

One 14-ounce can sweetened condensed milk

Two 12-ounce cans evaporated milk

3/4 cup dark brown sugar

1 teaspoon anise seeds

5 whole cloves

Two 4-inch cinnamon sticks

8 allspice berries

6 tablespoons unsalted butter, softened

6 large egg yolks

1 teaspoon pure vanilla extract

2 cups granulated sugar

3/4 cup water

Crème fraîche and cacao nibs (see Note), for garnish

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