mini pumpkin bread pudding
 
 
Ingredients
  • 5-6 slices thick cinnamon raisin bread
  • One cup pumpkin puree
  • One cup half and half
  • Four tablespoons butter, plus more for greasing the ramekins
  • Two eggs
  • One teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Three tablespoons granulated sugar
Instructions
  1. Preheat oven to 350 degrees. Toast bread for approximately 10 minutes. Butter the ramekins.
  2. Tear or cut the toasted bread into small pieces and place in a medium bowl.
  3. Warm half and half and butter over low-medium heat. Once butter is melted, whisk in pumpkin puree until combined. Remove from heat. Stir in spices and sugar.
  4. In a separate bowl, lightly whisk eggs and vanilla extract. Add to milk mixture and stir until combined.
  5. Pour egg and milk mixture over bread and toss until all bread is coated.
  6. Evenly distribute bread into ramekins (this recipe fit five) and pour remaining sauce over bread. Cover with plastic wrap and let sit in refrigerator for up to 24 hours.
  7. Bake for 20 minutes until lightly browned on top. Serve warm with vanilla ice cream.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2014/09/23/mini-pumpkin-bread-pudding/