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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

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Ingredients

  • 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

Cook's Note

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, October 2002

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Reviews (1)

  • 13 Nov, 2012

    I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don't even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.