6 slices whole wheat bread
3 whole lightly beaten eggs
2 c. milk
16 oz. can pumpkin
1/4 c. molasses
1/2 c. sugar
1 tsp. vanilla
2 tsp. ginger
1 tsp. cinnamon
1 tsp. mace
1/2 tsp. nutmeg
1/2 c. raisins
Vanilla ice cream or whipped cream

Tear bread into small pieces and distribute over bottom of 2 quart souffle dish. Blend together eggs, milk, pumpkin, molasses, sugar, vanilla, ginger, cinnamon, mace and nutmeg, until smooth. Stir in raisins. Pour over bread, then place souffle dish inside larger baking pan. Add water to larger pan to 1 inch up side of souffle dish. Bake at 375 degrees for 70 minutes, or until knife inserted in center comes out clean. Serve warm or cold, with ice cream, whipped cream or vanilla yogurt.