Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. spray 11x7 baking dish with cooking spray. whisk half and half/eggnog, pumpkin, brown sugar, eggs, spices and vanilla in large mixing bowl. mix well. fold in bread cubes, raisins and pecans. pour into baking dish, let stand for 15 minutes. bake until tester inserted in middle comes out clean, 35-40 minutes. caramel sauce: over medium heat, in medium saucepan, whisk brown sugar and butter until gets to a rolling boil. whisk in whipping cream, lower heat, continue whisking until sauce is smooth and thickens a bit. should still be a pouring consistency. whipped cream: whip whipping cream and extra-fine sugar together in chilled mixing bowl until stiff peaks form. use to garnish bread pudding and caramel sauce.

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.