Pumpkin challah bread pudding

By á-39535

dessert

Ingredients

• Unsalted butter, room temperature, for ramekins
• 6 tablespoon(s) dark-brown sugar
• 1 cup(s) raisins
• cup(s) bourbon
• cup(s) hot water
• 1 can(s) (15-ounce) pumpkin puree
• 4 large eggs
• 1 cup(s) granulated sugar
• 1.5 cup(s) milk
• 2 teaspoon(s) pure vanilla extract
• 1 teaspoon(s) ground cinnamon
• teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground allspice
• 1 pinch(s) salt
• 1 loaf(s) (12-ounce) day-old challah cut into 3/4-inch cubes
• Confectioners' sugar, for dusting

Details

Adapted from bing.com

Preparation

Step 1

Preheat oven to 350 degrees F. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.

In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.

Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

Tips & Techniques

If you prefer to omit the bourbon, simply double the amount of hot water.