PUMPKIN BREAD PUDDING

1 (1 to 1 1/4 lb.) pumpkin
3 1/4 C. milk
1 1/2 C. dairy eggnog
5 eggs, beaten
3/4 C. packed brown sugar
2 tsp. vanilla extract
1 1/2 tsp. pumpkin pie spice
1/3 C. golden raisins
8 to 10 oz. French bread, cut into 1-inch cubes (8 cups)
Warm Caramel Sauce

Preheat oven to 350F. Cut pumpkin into quarters; remove seeds. Discard seeds or save for roasting. Place pumpkin, cut-side down, on a lightly greased baking pan. Bake, uncovered, for 30 minutes or until almost tender. Remove peel; cut baked pumpkin into 3/4-inch pieces. In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla extract and pumpkin pie spice. Sprinkle raisins on bottom of an ungreased 3-quart rectangular baking dish. Spread bread over raisins. Pour egg mixture evenly over bread. Carefully stir in cubed pumpkin. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean. Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Yields 12 servings.

Warm Caramel Sauce
10 vanilla caramel squares
1/2 C. whipping cream
1/4 tsp. anise seed, crushed
1/4 tsp. rum flavoring, if desired

In a heavy saucepan melt caramels with whipping cream over low heat, stirring constantly until smooth. Stir in anise seed and rum flavoring, if desired. Cool slightly before serving.