Pumpkin Bread Pudding
Beneath a 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.
- Servings: 6
Photography: Maura McEvoy
Source: Martha Stewart Living, October 2002
- Unsalted butter, room temperature, for ramekins
- 6 tablespoons dark-brown sugar
- 1 cup raisins
- 1/3 cup bourbon
- 1/3 cup hot water
- One 15-ounce can pumpkin puree
- 4 large eggs
- 1 cup granulated sugar
- 1 1/2 cups milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- Pinch of salt
- One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
- Confectioners' sugar, for dusting
Preheat oven to 350 degrees. 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.