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Pumpkin Bread Pudding

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Recipe photo courtesy of Maura McEvoy

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.

Source: Martha Stewart Living, October 2002
Servings

Ingredients

Directions

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.

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  • nicole7v
    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.
    Reply

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