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
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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