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.
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.
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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.