Winter-Spiced Pumpkin Bread Pudding

Instructions

1. Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Whisk together the egg substitute, brown sugar, pumpkin pie spice, and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5 minutes. Immediately pour the custard through a fine-mesh sieve set over a medium bowl.
2. Whisk in the pumpkin, raisins, and vanilla. Add the bread, gently stirring until moistened. Let stand at room temperature about 20 minutes.
3. Meanwhile, preheat the oven to 325°F. Spray a 10-cup baking dish or casserole with nonstick spray.
4. Pour the pudding mixture into the baking dish and spread evenly; sprinkle with the walnuts. Cover the baking dish tightly with foil and place in a roasting pan. Add enough boiling water to the roasting pan to come halfway up the sides of the baking dish. Bake for 1 hour. Uncover and bake until a knife inserted into the center comes out clean, about 15 minutes longer.
5. Carefully lift out the bread pudding and transfer to a rack. Let cool about 20 minutes to serve warm, or serve at room temperature. Yields 1⁄12 of bread pudding per serving.