Hi Tammy,

I didn't see the recipe you're asking for posted at Rosie's site so here are a couple of non-Baldwin recipes for you.

Happy Holiday Baking,

Betsy

Posted to recipelink.com by Sara:

PUMPKIN BREAD PUDDING

2 slightly beaten egg yolks
1 can canned pumpkin
1/2 c. packed brown sugar
2 tbsp. brandy, optional
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
4 c. whole-wheat bread cubes (5 1/2 slices bread)
1/2 c. chopped pecans
1/2 c. snipped pitted dates, optional
2 egg whites
Light cream
In a large bowl combine egg yolks, pumpkin, brown sugar, brandy and spices. Stir in milk. Fold in bread cubes, pecans and dates. In a smaller mixer bowl beat egg whites until stiff peaks form (tips stand straight). Fold egg whites into bread mixture. Turn into a 10 x 6 x 2 inch baking dish. Bake at 325 degrees for 45-50 minutes or until a knife inserted near center comes out clean. Serve warm with light cream.Newsgroup: rec.food.recipes
Subject: Pumpkin Bread Pudding
Date: 1999/11/05
Author: Janet

Pumpkin Bread Pudding

1 large can pure pumpkin
1 12 oz can evaporated milk
1/2 cups white sugar
2 teaspoons vanilla
1/3 cup raisins
4 cups milk
6 eggs beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
8 cups of bread cubes

Preheat the oven to 350 degrees. Put the bread cubes and raisins in a buttered 3 quart oven dish. Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients. Mix well and pour egg mixture evenly over bread. Stir around a bit to make sure all the bread is coated. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean. Cool slightly before serving. (Yes, it will fall in the center. The eggs cause this to happen) This can be calorie reduced by using the diet bread, skim milk and skim Pet milk. You can use just egg whites and you can substitute Sweet 'n Low for the sugar.