Title: Pumpkin Bread Pudding with Ginger Sauce
Categories: Dessert
Yield: 8 Servings

1	lb	Loaf unsliced bread (preferably challah or other sweet bread
2	c	(1 pt) half-and-half
6		Large eggs
1	c	Cooked pumpkin puree or canned pumpkin
2/3	c	Sugar
1	tb	Vanilla extract
2	ts	Ground ginger
2	ts	Ground cinnamon
1/2	ts	Ground cloves
1/2	ts	Salt
1	c	Dark seedless raisins
		Ginger Sauce (recipe follows)

1. Heat oven to 350'F. Butter a 9- by 5- by 3-inch loaf pan. Trim and discard all crusts from bread-cut remaining bread into 1 1/2-inch cubes.

2. In large bowl, with wire whisk, beat together half-and-half, eggs, pumpkin, sugar, van Ila, ginger, cinnamon, cloves, and salt. Add cubed bread and raisins to egg mixture, stirring to cover all pieces. Let stand until bread absorbs most of the liquid-about 5 minutes.

3. Transfer bread mixture to prepared pan. Bake 35 to 40 minutes or until firm to touch. Meanwhile prepare Ginger Sauce.

4. To serve, unmold warm bread pudding onto cutting board; slice into 8 pieces. Ladle some Ginger Sauce onto each serving plate. Cut slices in half diagonally, as pictured, and place on top of Ginger Sauce; serve immediately.

Ginger Sauce: In small saucepan, combine 1 C half-and-half and 1 tea- spoon chopped fresh gingerroot; heat to boiling. In medium-size bowl, beat together 3 large egg yolks and 2 tablespoons sugar. Slowly beat half-and-half mixture into yolk mixture. Pour all back into saucepan and cook, stirring constantly, over lowheat until sauce thickens slightly and coats a spoon. (Do not boil.) Chill to thicken. Just before serving, strain to remove gingerroot pieces.

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