Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oven to 350 degrees. spray 8 or 9-inch square pan with nonstick cooking spray. in large bowl, beat eggs until well blended. add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well. add bread crumbs, milk and pumpkin; mix well. let stand 10 minutes. add raisins to batter; mix well. spread evenly in sprayed pan. bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean. cool 30 minutes. in small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form. to serve: cut pudding into squares. serve warm or cool topped with ginger cream. store in refrigerator.

Target recipe: line a 10-inch springform pan with foil. place diced bread and toasted pecans in foil-lined pan, mix, and set aside. in a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar. add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. pour over the bread and mix well. let stand for about 20 minutes, while preheating oven to 350. mix again before placing in oven. bake for 45 minutes, or until a knife inserted in the center comes out clean to serve, slice pudding into individual servings. sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch. if you do not have a torch available, serve warm with softly whipped cream.