INGREDIENTS:

6 slices wheat bread
2 tablespoons butter, softened
1/2 cup golden raisins
1/2 cup coarsely chopped walnuts
1 cup canned pumpkin
1 cup milk
1/2 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (3.4 ounce) package instant vanilla pudding and pie filling (unprepared)
2 1/2 cups eggnog
2 tablespoons rum
1/8 teaspoon ground nutmeg

DIRECTIONS:

Spread one side of each slice of bread with butter. Cut bread into cubes. Spray an 8-inch square baking pan lightly with vegetable oil spray. Place bread cubes, golden raisins, and walnuts in the baking pan.
Preheat oven to 350 F.
In a medium bowl, mix together the pumpkin, milk, brown sugar, eggs, cinnamon, and cloves until blended. Pour mixture over bread mixture.
Bake, uncovered, for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
For the sauce, combine in a medium bowl and whisk together the pudding and eggnog until mixture is slightly thickened, about 2 minutes. Add rum and nutmeg and stir to combine. Ladle sauce over individual portions of bread pudding.

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