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Pumpkin Bread Pudding
I've been stocking up on canned pumpkin because I'm always hearing there's a shortage of it so I had plenty of that along with all the other ingredients.
This was so quick to put together, the longest part was waiting for my raisins to soak up the bourbon, but oh it was so worth the wait!Of course the bourbon is optional if you want to omit it just double the amount of hot water.
Add all your ingredients into one bowl, whisk it up and pour the mixture into individual ramekins, perfectly portioned for one.
The aroma is amazing, the warm spiced custard along with the bourbon soaked raisins will put a happy smile on your face! Feel free to put a dollop of vanilla ice cream on top if you wish.
Pumpkin Bread Pudding
Adapted from Martha
Unsalted butter, room temperature, for ramekins
6 tablespoons brown sugar
1 cup golden raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup sugar
1 1/2 cups milk
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Directions
1. Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, 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, 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 ramekins, pressing down slightly to make level.
Add all your ingredients into one bowl, whisk it up and pour the mixture into individual ramekins, perfectly portioned for one.
The aroma is amazing, the warm spiced custard along with the bourbon soaked raisins will put a happy smile on your face! Feel free to put a dollop of vanilla ice cream on top if you wish.
Pumpkin Bread PuddingAdapted from Martha
Unsalted butter, room temperature, for ramekins
6 tablespoons brown sugar
1 cup golden raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup sugar
1 1/2 cups milk
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
Pinch of salt
One 12-ounce day-old loaf brioche, challah or rustic baguette cut into 3/4-inch cubes
Confectioners' sugar, for dusting
Pinch of salt
One 12-ounce day-old loaf brioche, challah or rustic baguette cut into 3/4-inch cubes
Confectioners' sugar, for dusting
Directions
1. Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, 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, 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 ramekins, 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 powdered sugar.
Enjoy and Buon Appetito!
Category Article fall dessert, pumpkin bread pudding, pumpkin dessert
