In Advance: Preheat oven to 300 degrees F. Lightly butter a 2 quart casserole or baking dish.
1. Beat together the milk, eggs and sugar until thoroughly blended.
2. Add the bread cubes to the milk mixture and stir to moisten evenly. Let rest about 15 minutes.
3. Stir in the pumpkin, raisins, cinnamon, clove, nutmeg, and allspice. Pour batter into the casserole and cover with foil or parchment paper.
4. Place the casserole inside a larger baking pan, and add enough hot water to the baking pan to come up to the level of the bread pudding, to make a water bath.
5. Bake the bread pudding in the preheated oven, about 45 minutes. Remove the cover during the last 15 minutes of baking time The pudding should be completely set and the top lightly browned.
Nutritional information, per serving: 267 calories, 7 grams protein, 6 grams fat, 51 grams carbohydrates, 180 milligrams sodium, 145 milligrams cholesterol.
Preparation Notes: If desired, replace sugar with 3/4 cup maple syrup. This mixture may be combined and allowed to rest for up to two hours before baking. Hold in refrigerator. Allow an extra 10 minutes baking time.
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