1 c. sugar
2 eggs, beaten
2 c. milk
2 tsp. pumpkin pie spice
2 tsp. vanilla
4 c. biscuit crumbs
1 c. raisins

Custard Sauce:

3 egg yolks
3/4 c. sugar
1/4 c. cornstarch
3 c. milk
2 tsp. vanilla

Combine first 5 ingredients in a large bowl. Add bread and raisins. Mix well. Turn into a 9 x 9 greased baking dish.

Bake at 350°F for 50 minutes.

For sauce, combine yolks, sugar and cornstarch in top of double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly until mixture thickens and coats a metal spoon. Remove from heat and stir in vanilla. Serve sauce over pudding.