Pumpkin Bread Puddings Recipe

Can be prepared in 45 minutes or less.

Makes use of the microwave oven.

Serves 2.

INGREDIENTS

1/3 cup firmly packed light brown sugar

1/4 teaspoon cinnamon

a pinch of freshly grated nutmeg

1/2 cup heavy cream

1/2 cup milk

3/4 cup canned pumpkin purée

2 tablespoons raisins

1 large egg, beaten lightly

1/4 teaspoon vanilla

4 slices of cinnamon-raisin bread, cut into 1/2-inch cubes (about 2 1/2 cups) and toasted

DIRECTIONS

In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin purée, the raisins, the egg, the vanilla, and a pinch of salt until the mixture is smooth, stir in the bread cubes, and let the mixture stand for 5 minutes. Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax-paper collars extending 2 inches above the rim, microwave the puddings at high power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean, and let them stand for 3 minutes. Discard the paper collars and serve the puddings warm.

Tags: Bread, Puddings, Pumpkin