I made this on the spur of the moment the other day after gazing upon a day old half of baguette that was sitting on my counter totally intended for breadcrumbs. The winds were 60mph here in the Chicago area so this was the perfect dessert for a cool crisp day!
I’ve been stocking up on canned pumpkin because I’m always hearing there’s a shortage of it so I had plenty of that along with all the other ingredients.
Add all your ingredients into one bowl, whisk it up and pour the mixture into individual ramekins, perfectly portioned for one.
Unsalted butter, room temperature, for ramekins
6 tablespoons brown sugar
1 cup golden raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup sugar
1 1/2 cups milk
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Pinch of salt
One 12-ounce day-old loaf brioche, challah or rustic baguette cut into 3/4-inch cubes
Confectioners’ sugar, for dusting
1. Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, 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, 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 among ramekins, pressing down slightly to make level.