Once again this recipe stems from Martha Stewart circa 2004. I have made this several times. I how ever am not making it this year I opted for the Pumpkin Cranberry Custard – Crock Pot Dessert so I would not “over use” my oven – I fear it is on it’s last leg of it’s long journey. It is a great recipe (think Pumpkin Pie without the crust) and I will make it again someday but this year is a Crock Pot year Also didn’t use ramekins I used a deep casserole dish and it worked fine.
- Unsalted butter, room temperature, for ramekins
- 6 tablespoons dark-brown sugar
- 1 cup raisins
- 1/3 cup bourbon
- 1/3 cup hot water
- One 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
- Pinch of salt
- One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
- Confectioners’ sugar, for dusting
- 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.
Read more at Marthastewart.com: Pumpkin Bread Pudding – Martha Stewart Recipes