Traditional Pumpkin Bread Pudding

• 1 loaf day old crusty Italian bread
• 12 cup raisins (optional)
• 3 eggs
• 34 cup solid-pack pumpkin (not pumpkin pie filling)
• 12 cup whole milk
• 34 cup light brown sugar, packed
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar
• whipped cream (to serve) (optional)

1. Preheat oven to 350.
2. Coat an 8" square glass baking dish with butter.
3. Slice the bread and remove the crust.
4. Cut into 1" cubes.
5. Place the cubes into the baking dish and sprinkle raisins (optional) over the top.
6. Whisk the eggs in a large bowl.
7. Add pumpkin, milk, brown sugar, whipping cream, vanilla and pumpkin pie spice to the eggs.
8. Whisk until well blended.
9. Pour pumpkin mixture over bread.
10. Let stand 15-20 minutes, occasionally pushing down the bread cubes as they soak with a spoon.
11. Sprinkle the remaining brown sugar over pudding.
12. Place 8" square baking dish into a larger glass baking dish or roasting pan.
13. Place pans on middle oven rack and pour hot water in bigger pan until it reaches halfway up the outside of the square dish with pudding in it.
14. Bake until puffed and golden brown on top and toothpick inserted into the center comes out clean; about 45-50 minutes.
15. Remove from water bath and set on wire rack to cool for 15 minutes before serving.
16. Serve with whipped cream, if desired.

crusty italian bread, raisins, eggs, solidpack pumpkin, milk, light brown sugar, heavy whipping cream, vanilla, pumpkin pie spice, brown sugar, whipped cream

Taken from www.food.com/recipe/traditional-pumpkin-bread-pudding-440873 (may not work)