4-5 lb. short, wide sugar pumpkin
2 tbsp. melted butter
1/3 c. plus 2 tbsp. sugar
2 c. milk
1/4 c. butter
2 c. stale bread with crusts, 1/4 to 1/2 inch cubes
3 eggs
2/3 c. raisins
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

PUMPKIN: Preheat oven to 350 degrees. Clean pumpkin and make lid; brush with melted butter inside and sprinkle with 2 tablespoons sugar. Put lid on set in baking pan and bake 20 minutes.

BREAD PUDDING: Scald milk, add 1/4 cup butter and 1/3 cup sugar. When butter melts, pour over bread cubes, stand 5 minutes. Beat eggs, milk in raisins, salt, cinnamon and nutmeg. Combine with bread. Fill warm pumpkin. Bake uncovered 1 1/2 to 1 3/4 hours until custard is set (it will puff up and later go down). Let stand 10 minutes. Slice into wedges. Serve with whipped cream or brandy sauce.