Pumpkin Bread Pudding

Pumpkin Bread Pudding
from Vegetarian Planet

About 1/2 a baguette, cut into 2-inch-thick slices [I used challah. Yummy.]
3 extra-large eggs
3 1/2 cups whole or low-fat milk [I used skim.]
1/2 teaspoon freshly grated nutmeg [I used the preground stuff.]
1 tablespoon minced fresh ginger, or 2 teaspons ground ginger
1 teaspoon vanilla extract
1/2 cup white sugar
1 cup baked pumpkin flesh or canned pumpkin puree [I used the canned stuff, obviously.]
3/4 cup brown sugar
1) Preheat the oven to 350. Cover the bottom of a 10-by-13 inch baking dish with a single layer of the sliced bread. In a large bowl, whisk together the eggs, milk, nutmeg, ginger, vanilla, white sugar, and pumpkin. (If you are using fresh pumpkin, the pumpkin will be somewhat lumpy.) Pour this mixture over the bread slices. Push down the bread slices so they soak up the liquid. Let them soak for 10 minutes.
2) Bake the pudding in the lower third of the over for 45 to 50 minute, until a knife inserted into the pudding comes out clean. Let the pudding cool for 10 minutes.
3) Sprinkle the brown sugar evenly over the pudding. Place the pudding under the broiler, keeping the oven door slightlyopen. Keeping close watch, broil the sugar until it begins to bubble. Remove the pudding and let cool.