Pumpkin Bread Pudding

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• unsalted butter, room temperature, for ramekins
• 6 tablespoons dark brown sugar
• 1 cup raisins
• 1/3 cup bourbon
• 1/3 cup hot water
• 1 (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
• 1 pinch salt
• 1 loaf day-old brioche bread or 1 loaf challah, cut into 3/4 inch cubes
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 350°f 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 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 for a few minutes. fold in the raisins. divide among prepared dishes, pressing down slightly to make level.
• 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.