---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Breads, Puddings, Desserts
       Yield: 10 servings
       4    Eggs
       3 c  Whole milk
       1 lb Mashed pumpkin
       1 c  Brown sugar
       1 t  Cinnamon
     1/2 t  Grated nutmeg
     1/2 t  Salt
       1 t  Vanilla
   1 1/2 qt Torn bread pieces
       1 c  Dark raisins
            Boubon Sauce:
     1/2 c  Unsalted butter
       1    Egg
       1 c  Sugar
       2 T  Whole milk
     1/2 c  Bourbon
   PUDDING: Beat eggs in a large bowl. Add milk and beat again. Stir in
   pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and
   press with your hands to submerge bread in the milk mixture. (If you have
   the time, cover and refrigerate the mixture several hours or overnight;
   break up the bread the next day and bake as directed; if not, proceed as
   follows.) Set the mixture aside for 15 minutes. Use your fingers to break
   up the chunks of bread. Set aside 15 minutes and repeat. Add raisins. Heat
   oven to 350 degrees. Generously butter a 2 quart baking dish. Fill the dish
   with bread pudding mixture and bake for 1 hour, or until pudding is set.
   Serve warm, hot or cold with hot bourbon sauce.
   BOUBON SAUCE: Use unsalted real butter for the best bourbon sauce;
   margerine doesn't make a great sauce. Melt butter in a bowl set over hot
   but not boiling water. Combine egg, sugar and milk in a small bowl and beat
   until light colored. Add to butter and beat with a whisk over hot water
   until sugar dissolves - at least 5 minutes. Add boubon and stir. Remove
   from stove and serve.