Ingredients
Pumpkin Bread
1 3/4c. sifted all-purpose flour
1 1/4c. sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
2 eggs, beaten
1/2c. canola oil
1/3c. water
1c. canned pumpkin
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Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, combine eggs, oil, water, and canned pumpkin. Mix all together until just blended. Drain raisins, if using, and fold into batter. 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. Allow Pumpkin Bread to cool before proceeding with recipe. In a medium saucepan, mix the milk, cream, and sugar. Bring to a slow boil over medium heat, stirring frequently with a rubber spatula. In a large mixing bowl, whisk together the eggs, yolks, canned pumpkin, vanilla extract, cinnamon, nutmeg, and ground ginger until foamy. Once milk has boiled, slowly drizzle into the pumpkin mixture, whisking all the while. Cut the Pumpkin Bread into 16 square slices, and then cut each slice diagonally into two triangles. (You will have 32 triangles.) Butter a shallow oval baking dish and arrange the triangles in overlapping rows to fill the dish completely. Pour the custard mixture evenly over the bread slices. Set aside for 10 minutes allowing the bread to soak up the custard. 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. 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. Remove the baking dish from the hot water bath as soon as it is taken from the oven. Dust with confectioners' sugar and serve warm with whipped cream or caramel sauce.
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