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pumpkin bread pudding with raisins

September 30, 2012

1 cup golden raisins
1/3 cup spiced rum or spiced liqueur, orange or lemon liqueurs like cointreau, or similar
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 1/2 cup blend of milk, half-n-half, cream, coconut milk, kefir, yogurt, almond milk, or whatever you like in whatever proportions you like
1 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon pumpkin pie spice (or mixed allspice and cinnamon with a pinch of clove and nutmeg and mace if you’ve got it)
pinch nutmeg
pinch salt
butter to grease
brown sugar to sprinkle

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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 (or bread pan)
Sprinkle brown sugar in the bottom of each buttered ramekin; set aside
In a large bowl combine pumpkin, milky stuff, eggs, sugar, vanilla, spices and salt; whisk together
Toss in bread cubes
Fold in soaked raisins
Divide among the ramekins and press down to 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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adapted from my sous chef is a dog

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not bad hot with ice cream on top, but not my favorite. i prefer my bread pudding a little puddingy, and this was a bit too dry for my tastes. next time maybe i’ll use coconut milk instead of milk for a creamier texture.

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