Pumpkin Bread Pudding

Chef mariajane's Note:

Excitingly aromatic when served straight from the oven, this luxurious take on bread pudding will warm your guests on a crisp day. Beneath a crusty golden top, soft cinnamon ginger-and-pumpkin spiced custard provides a robust treat. A sprinkle of confectioners'sugar brightens the brown hues of baked bread and bourbon-soaked raisins (or if you prefer to omit the bourbon, simply double the amount of hot water). Serve the miniature puddings in front of a crackling fire with tall glasses of milk.

• Total Time: 40 mins
• Prep Time: 0 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 ½ cups milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 pinch salt
• 1 loaf day-oldbrioche bread or 1 loaf challah , cut into 3/4 inch cubes
• confectioners' sugar , for dusting

Directions:

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.