Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine first 5 ingredients in a large bowl, stirring well with a whisk. add bread, tossing gently to coat. spoon mixture into an 8-inch square baking dish coated with cooking spray. cover with foil; chill 30 minutes or up to 4 hours. preheat oven to 350 degrees. place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. bake, covered, at 350 degrees for 25 minutes. uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. serve each bread pudding piece warm with about 1 table spoon syrup and 1 1/2 teaspoons pecans.

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.