4 slices raisin bread
2 tbsp. butter
3 eggs
2/3 c. sugar
2/3 c. pureed pumpkin (fresh cooked or canned)
1 tsp. vanilla
1/2 tsp. nutmeg
1 tsp. ginger
2 c. whole milk

Preheat oven to 375 degrees. Butter bread and cut into 1/2 inch cubes. Place in 6 cups baking dish. Beat eggs slightly and blend in sugar, pumpkin, vanilla and spices. Scald milk. Add slowly to pumpkin mixture. Blend well and pour over bread cubes. Set dish in pan of hot water. Bake 50-60 minutes or until custard is set and bread cubes are slightly brown on top. Serve warm or cold. Serves 6.