Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: for the pudding, place cubed bread in greased crockpot. beat together milk and eggs. stir in sugar, butter, raisins, pie filling, cinnamon and nutmeg. pour pumpkin mixture over bread and stir. cover and cook on high 1 hour, then reduce heat to low and cook 3-4 hours or until temperature reaches 160 degrees f. for the sauce, just before pudding is done, melt butter in saucepan. stir in flour until smooth, then gradually add water, sugar and vanilla. bring to boil, then cook, stirring constantly for 2 minutes or until thickened. pour sauce over hot bread pudding and serve.

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.