Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Pumpkin Bread Pudding 3.7 (76) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Maura McEvoy Servings: 6 Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins. Ingredients Unsalted butter, room temperature, for ramekins 6 tablespoons dark-brown sugar 1 cup raisins ⅓ cup bourbon ⅓ cup hot water One 15-ounce can pumpkin puree 4 large eggs 1 cup granulated sugar 1 ½ cups milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger ¼ 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 Directions 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. Cook's Notes 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. Rate it Print