pat's Recipe

Pumpkin Bread Pudding

Category: Puddings

unsalted butter, room temp, for ramekins
6 Tbsp dark-brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
1 15-oz can pumpkin puree
4 large eggs
a cup granulated sugar
1 1/2 cups milk
2 tsp vanilla
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
pinch of salt
1 12-oz day-old challah bread or brioche, cut into 3/4 -inch cubes
confectioners sugar for dusting

Preheat oven to 350. Butter 6 10-oz ramekins or custard cups, and sprinkle each with 1 Tbsp brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon 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. Tos in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among the 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, unmold onto plates; dust with confectioners sugar.

serves 6