1 3/4 c Half and half
3/4 c Sugar
2 tb Unsalted butter; room
; (1/4 stick)
6 sl Cinnamon raisin bread; (each
-about 3 1/2 by
; 3 1/2 inches)
3/4 c Canned pure pumpkin
4 lg Egg yolks
1 lg Egg
1 tb Amaretto or Frangelico;
1 ts Vanilla extract
1/4 ts Ground nutmeg
1 pn Salt
6 tb Whipping cream
6 tb Golden brown sugar; (packed)
Stir half and half and 3/4 cup sugar in medium saucepan over medium heat
until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.
Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch
pieces. Divide among six 1 1/4-cup souffle dishes or custard cups.
Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl
until blended. Add half and half mixture; whisk until smooth. Pour pumpkin
custard over bread in dishes, dividing equally. Let stand 30 minutes,
occasionally pressing on bread to submerge.
Preheat oven to 350F. Place souffle dishes in large roasting pan. Pour
enough hot water into roasting pan to come halfway up sides of souffle
dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings
until knife inserted into center comes out clean, about 45 minutes.
Transfer puddings to rack and cool completely. Cover and refrigerate at
least 4 hours or overnight.
Preheat broiler. Spoon 1 tablespoon whipping cream over top of each
pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until
tops are bubbly and golden brown, watching closely to avoid burning, about
2 minutes. Serve immediately.
Makes 6 servings.