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.