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1
Preheat oven to 350 degrees.
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2
Sift together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
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3
In a separate bowl, combine eggs, oil, water, and canned pumpkin.
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4
Mix all together until just blended.
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5
Drain raisins, if using, and fold into batter.
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6
Pour batter into a loaf pan that has been sprayed with vegetable spray, and bake for one hour, or until an inserted cake tester comes out free of crumbs.
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7
Allow Pumpkin Bread to cool before proceeding with recipe.
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8
In a medium saucepan, mix the milk, cream, and sugar.
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9
Bring to a slow boil over medium heat, stirring frequently with a rubber spatula.
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10
In a large mixing bowl, whisk together the eggs, yolks, canned pumpkin, vanilla extract, cinnamon, nutmeg, and ground ginger until foamy.
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11
Once milk has boiled, slowly drizzle into the pumpkin mixture, whisking all the while.
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12
Cut the Pumpkin Bread into 16 square slices, and then cut each slice diagonally into two triangles. (You will have 32 triangles.)
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13
Butter a shallow oval baking dish and arrange the triangles in overlapping rows to fill the dish completely.
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14
Pour the custard mixture evenly over the bread slices.
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15
Set aside for 10 minutes allowing the bread to soak up the custard.
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16
Place the baking dish in a large roasting pan and carefully fill the pan with enough hot water to come halfway up the sides of the dish.
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17
Bake in the center of the over for about 50 minutes, until the custard is set around the edges and yet slightly soft toward the center.
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18
Remove the baking dish from the hot water bath as soon as it is taken from the oven.
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19
Dust with confectioners' sugar and serve warm with whipped cream or caramel sauce.
