Pumpkin Bread Pudding
By KimberleyH
Beneath this bread pudding's crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or, if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
- 1
Ingredients
- Unsalted butter, room temperature, for ramekins
- 6 tablespoon(s) dark-brown sugar
- 1 cup(s) raisins
- 0.3333 cup(s) bourbon
- 0.3333 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
- 0.25 teaspoon(s) ground allspice
- 1 pinch(s) salt
- 1 loaf(s) (12-ounce) day-old brioche or challah bread, cut into 3/4-inch cubes
- Confectioners' sugar, for dusting
Preparation
Step 1
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Directions
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.