Pumpkin Bread Pudding

Serves 6

Shara

ingredients

Unsalted butter, room temperature, for ramekins
6 TBSP dark brown sugar
1 cup raisins
1/3 cup bourbon (optional)
1/3 cup hot water
1 fifteen-ounce can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cups milk
2 tsp. pure vanilla extract
1 tsp ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground allspice
Pinch of salt
1 twelve-ounce day-old loaf brioche or challah bread, cut into 3/4-inch cubes
Confectioners sugar, for dusting

directions

1
Preheat the oven to 350 degrees. Bake six 10-ounce ramekins or custard cups, and sprinkle each with 1 TBSP 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 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, unmold onto plates, dust with confectioners sugar.

notes

Coat the bottom of the souffle dishes with brown sugar, then fill them with the custard and bread. Purchase the bread the day before- day old brioche or challah are the best because they provide a firm consistency that helps hold the pudding together.

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