Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Ingredients: unsalted butter, room temperature, for ramekins; 6 tablespoons dark brown sugar; 1 cup raisins; 13 cup Bourbon; 13 cup hot water; 1 (15 ounce) can pumpkin puree; 4 large eggs; 1 cup granulated sugar; 1 12 cups milk; 2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 14 teaspoon ground allspice; 1 pinch salt; 1 loaf day-old brioche bread or 1 loaf challah, cut into 3/4 inch cubes; confectioners' sugar, for dusting

16 ingredients

11 steps

Ingredients

unsalted butter, room temperature, for ramekins
6 tablespoons dark brown sugar
1 cup raisins
13 cup Bourbon
13 cup hot water
1 (15 ounce) can pumpkin puree
4 large eggs
1 cup granulated sugar
1 12 cups milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
14 teaspoon ground allspice
1 pinch salt
1 loaf day-old brioche bread or 1 loaf challah, cut into 3/4 inch cubes
confectioners' sugar, for dusting

Directions

1

Preheat oven to 350F Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet.
2

Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes.
3

Drain; set aside.
4

In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt.
5

Toss in the bread cubes and stir gently to evenly coat; let stand for a few minutes.
6

Fold in the raisins.
7

Divide among prepared dishes, pressing down slightly to make level.
8

Bake until custard is set in the center and top is golden, about 40 minutes.
9

If bread browns too quickly, cover loosely with aluminum foil.
10

Remove from oven; let cool slightly.
11

To serve, un-mold onto plates; dust with confectioners' sugar.