Pumpkin bread pudding with raisins

Preheat the oven to 180ºC.

Bring the milk with the cream to the boil and switch off the heat source.

Spread the slices of raisin bread thickly with the butter.

Place the slices with the tip facing up and around with the slices of pumpkin stacked in the oven dish. Divide the raisins over it.

Beat the eggs with the vanilla sugar, sugar and cinnamon and whisk in the warm cream. Pour this mixture evenly over the dish and shake a little to distribute everything well.

Put the bowl in a larger bowl and pour boiling water in until the pudding dish is half under water.

Fry the pumpkin bread pudding in the middle of the oven for about 30 minutes until tender and golden brown. Serve lukewarm.