Pumpkin Bread Pudding

6 tbsp brown sugar

1 cup raisins

1/3 cup hot water

4 large eggs

1 cup granulated sugar

1.5 cup milk

1 loaf day-old egg bread. cut into cubes

confectioners' sugar for dusting

1-15 oz can pure pumpkin puree (if you use ready made pumpkin pie filling, omit spices listed below) 

2 tsp pure vanilla extract

1 tsp ground cinnamon

1/4 tsp ground allspice

pinch of salt

Preheat oven to 350, grease large casserole dish and sprinkle brown sugar on the bottom. 

Place raisins in a small bowl and cover with hot water for 20 minutes. Drain and set aside.

In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk and if not using pumpkin pie filling - add vanilla, spices and salt. Toss in bread cubes and stir gently to coat, let stand for a few minutes. Fold in raisins. Put in casserole, pressing down slightly to make level.

Bake until custard is set in centre and top is golden (about 40 minutes). If bread browns too quickly, cover loosely with foil. Remove from oven and let cool slightly. To serve, dust with confectioners' sugar. Add a scoop of vanilla ice cream if desired.