Pumpkin Raisin Bread Pudding

I really love bread pudding of all kinds, but this is my first time ever making or eating a pumpkin version. The scent of the pumpkin and spices cooking filled the entire house with a wonderful fall aroma. The recipe only called for Ginger but I thought to myself, just how can I make a pumpkin dessert without using Nutmeg and Cinnamon so I added it to my version. This is an absolute crowd pleasing dessert and would be fabulous served simply draped in caramel sauce, alongside a scoop of vanilla ice-cream or served all alone as we had it.

1 - 16oz. - Loaf Cinnamon Raisin Bread (cut each slice into 4th's)
5 C. - Milk
1 - 1/4 C. - Sugar
1 - 16 Oz. - Can Solid Pack Pumpkin
3 Tbs. - Flour
1 Tsp. - Ground Ginger
1/2 Tsp. - Ground Nutmeg
1 Tsp. - Ground Cinnamon
1 Tsp. - Vanilla
6 - Eggs

Preheat oven to 350 degrees. In a large mixing bowl whisk together the milk, sugar, pumpkin, flour, ginger, nutmeg, cinnamon, vanilla, and eggs until well combined. Add the bread pieces into the milk mixture and let soak for 15 minutes. Spoon the mixture into a 13x9 greased baking dish, set that baking dish into a roasting pan. Fill the roasting pan with boiling water until it comes about half the way up the side of the 13x9 dish. Bake for 1 1/4 hours or until a knife inserted into the center comes out clean. Carefully remove the baking dish out of the roasting pan and let cool on a wire rack. Serve warm, room temp or cold.

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