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.
This was so quick to put together, the longest part was waiting for my raisins to soak up the bourbon, but oh it was so worth the wait!Of course the bourbon is optional if you want to omit it just double the amount of hot water.
Add all your ingredients into one bowl, whisk it up and pour the mixture into individual ramekins, perfectly portioned for one.
The aroma is amazing, the warm spiced custard along with the bourbon soaked raisins will put a happy smile on your face! Feel free to put a dollop of vanilla ice cream on top if you wish.
Pumpkin Bread Pudding
Adapted from Martha
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
Directions
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.
Add all your ingredients into one bowl, whisk it up and pour the mixture into individual ramekins, perfectly portioned for one. The aroma is amazing, the warm spiced custard along with the bourbon soaked raisins will put a happy smile on your face! Feel free to put a dollop of vanilla ice cream on top if you wish.Pumpkin Bread PuddingAdapted from Martha
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
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
Pinch of salt
One 12-ounce day-old loaf brioche, challah or rustic baguette cut into 3/4-inch cubes
Confectioners’ sugar, for dusting
Pinch of salt
One 12-ounce day-old loaf brioche, challah or rustic baguette cut into 3/4-inch cubes
Confectioners’ sugar, for dusting
Directions
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.
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 powdered sugar.
Enjoy and Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This is really amazing! I like it. Very tempting, indeed! I can’t wait to try it.
I made this over the weekend with Pannetone bread. I elimated the raisins since they are in the bread already, but I did add the bourbon, OMG what a flavor and the kitchen smelled awesome. Thanks for another great idea and recipe!
This looks so tempting and perfect for Thanksgiving, Marie! I love how you used up the stale bread and turned it into a decadent dessert. Che bella!
I don’t normally like bread pudding but this looks so good that I just might give it another try! Great recipe and photos! 🙂
Another tempting yet practical dessert. You are a natural cook.
I’m going to make this soon.
Love the individual servings, great presentation. I have a great vanilla sauce that would top this off great!!!
This looks fab. I have some pumpkin that looks destined to this fate. Luckly us. Love the blue ramekins. You know Marie, I think you are doing a pretty bang up job of preserving some traditions and recipes not only for your family but for your wider audience as well. It’s always a pleasure to stop by and even better to try what food you’re up to. Ciao bella.
A very different dish. It looks delicius…
This looks and sounds awesome Marie. You keep turning out the some great recipes!
Made it! I am quickly bcoming Proud Italian Cook’s apprentice – which makes me happy. I did it in one bowl and the family oohed and ahhed and decided it should be our Halloween tradition.
What a perfect dessert for an autumn day! It would be nice for Thanksgiving too!
My girlfriend and I made something like this just a few days ago! But we made pumpkin bread with a cream cheese stripe first, and then made bread pudding out of that. Our bread didn’t quite hold up as well as we would have liked it to, so we’ll have to retry with your recipe, including a tougher bread. Challah is definitely my favorite for bread pudding!
You are so creative Marie! What a fabulous idea!
I’m in heaven! This sounds so good! Perfect for the fall season.
Just so comforting a dessert, I can’t wait!!
You had me at bread pudding… but with pumpkin??? Outstanding! What a great dessert for the holidays, Marie.
ahhh this is one of my favorites! I have a recipe for pumpkin bread pudding that I make in the crockpot for a crowd, but I love the individual servings you’ve made here.
Hot water instead of the booze?! Why oh why? 😉
These look so tempting Marie. Happy Halloween…I’ll call ya soon.
Sure Bunny that would be good too!
That looks luscious…and it gives me the idea to do something similar but savory.
Oh Yum, this looks so good.
OH my gosh this looks so good! Do you think you could soak the raisins in like…orange juice or something?
I love a good bread pudding, especially when pumpkin and a shot of bourbon are added. Bookmarked!
Very nice!
I got 2 different pumpkins this week. Last night I started the makings of roasted pumpkin ravioli, but haven’t decided on the second one’s fate.
Maybe you’ve sealed it, we’ll see.
A nearby Cafe does Bourbon-pumpkin bread pugging… or did. They stopped and I’ve been hankering for it ever since (obsessing really). And here you are with a scrumptious version.
I am shell shocked. This is the most delicious bread pud I have ever laid my eyes on!! Simply gorgeous!!
I need to buy a baguette just so that I can forget about it, let it get stale and make this. Pronto.
This looks so good…perfect for this time of year.
yumm it looks so warm and delious i have to try it
yumm it looks so warm and delious i have to try it
Mmmmnnn! And I love the individual servings.
You are truly a temptress!
This looks out of this world! and I love bourbon, shhhhh.
Oh my!… this looks amazing!… Imn sure I’ll make it this coming week! Thanks for the recipe!
Be still my heart. I adore pumpkin. Booze in a dessert kicks it up a few more notches. I’m on it, you wonderful food temptress!