Posted by: Josey Lyne Payne, Esq. | September 8, 2012

Pumpkin Bread Pudding with Spiced Rum Soaked Raisins

Holy yum, right?  Seriously, this is Autumn in a ramekin.

Pumpkin Bread Pudding with Spiced Rum Soaked Raisins


3 tablespoons butter, for ramekins
6 tablespoons brown sugar
1 cup golden raisins
1/3 cup spiced rum
1/3 cup hot water
1 12 ounce day old baguette, cut into 3/4 inch cubes
1 15 ounce can pure pumpkin
4 large eggs
1 cup half n half
1/2 cup milk
1 cup sugar
2 teaspoons bourbon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
pinch of salt


Preheat oven to 350 degrees
Place raisins in a bowl and cover with rum and hot water; set aside to soak for 20 minutes.
Grease 6 – 10 ounce ramekins with 1/2 tablespoon of butter each
Sprinkle 1 tablespoon of brown sugar in the bottom of each buttered ramekin; set aside
In a large bowl combine pumpkin, half n half, milk, eggs, sugar, vanilla, spices and salt; whisk together
Toss in bread cubes
Fold in soaked raisins
Divide among the ramekins, pressing down slightly to make level
Bake until custard is set in the center and top is golden, about 40 minutes.
Remove from oven and allow to cool slightly



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