Pumpkin Sourdough Bread Pudding

6-3/4  ounces		sourdough bread
3  ounces		raisins
8  ounces		white sugar
4  ounces		brown sugar
3  teaspoons		vanilla
1  dash		salt
3  teaspoons		cinnamon
1  teaspoon		nutmeg
1/8  teaspoon		cloves
15  ounces		pumpkin puree
6		eggs
2  cups		milk

Tip: For nutritional information on all the ingredients in Pumpkin Sourdough Bread Pudding just click on each ingredient name. Then adjust the serving size for any Pumpkin Sourdough Bread Pudding ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Dry and tear bread into 2" pieces. Add raisins and mix.
Mix remaining ingredient in another bowl. Be sure to mix thoroughly. Do not beat.
Pour wet mixture over bread. Mix bread and wet ingredients well. Let sit for 10 minutes or until bread swells.
Place in a casserole and cover with foil. Then put into a bain marie and bake at 225 degrees for 40 minutes. Turn up temperature to 250 degrees until a knife inserted comes out clean. Serve with powdered sugar or whipped cream.