Pumpkin Bread Pudding Brulee
- 1 3/4 cups half-and-half
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter (at room temperature)
- 6 slices cinnamon raisin bread (each about 3 1/2 x 3 1/2-inches)
- 3/4 cup cooked or canned pumpkin puree
- 4 large egg yolks
- 1 large egg
- 1 tablespoon Amaretto or Frangelico
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 6 tablespoons whipping cream
- 6 tablespoons (packed) golden brown sugar
- Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until
- 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 soufflé dishes or custard cups.
- Whisk pumpkin, yolks, egg, liqueur, vanilla extract, 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 for 30 minutes, occasionally pressing on bread to submerge.
- Heat oven to 350 degrees F.
- Place soufflé dishes in large roasting pan. Pour enough hot water into roasting
pan to come halfway up sides of soufflé dishes; tent loosely with foil.
- Place roasting pan in oven.
- Bake puddings until knife inserted into center comes out clean, about
- Transfer puddings to rack and cool completely. Cover and refrigerate at least
4 hours or overnight.
- Heat broiler. Spoon 1 tablespoon brown sugar over each.
- Broil puddings until
tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes.
The pudding is cold, but the topping will be hot.
- Serve immediately.
Source: Bon Appetit - 1999
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