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Pumpkin Bread Pudding

The Classic Catering People
Pumpkin Bread Pudding by Chef Callie Tarts (Photo courtesy The Classic Catering People)
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When it comes to Thanksgiving, turkey is pretty much de riguer. It’s truly the side dishes that will make your feast delectably memorable.

Pumpkin Bread Pudding

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Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American

Ingredients
  

  • unsalted butter to grease ramekins or custard cups
  • 6 tbs. dark brown sugar
  • 1 cup raisins
  • 1/3 cup bourbon
  • 1/3 cup hot water
  • 1 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
  • 1 pinch salt
  • 1 loaf day-old brioche or challah bread
  • confectioner’s sugar for dusting on top

Instructions
 

  • Preheat oven to 350 F. Butter six 10-ounce ramekins or custard cups, sprinkle each with 1 tablespoon brown sugar, and set them aside on a baking sheet.
  • Place raisins in a small bowl, and cover with bourbon, (if using bourbon) 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 mixture among ramekins or custard cups, 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.

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