Pumpkin Bread Puddings
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Cinnamon1 cup
Heavy Cream1 cup
Milk3 cup
Pumpkin Puree (canned)2 tbsps
Raisin1 large
Egg (beaten lightly)1 tsp
VanillaDirections:
1
In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin purée, the raisins, the egg, the vanilla, and a pinch of salt until the mixture is smooth, stir in the bread cubes, and let the mixture stand for 5 minutes
2
Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax-paper collars extending 2 inches above the rim, microwave the puddings at high power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean, and let them stand for 3 minutes
3
Discard the paper collars and serve the puddings warm
4
In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin purée, the raisins, the egg, the vanilla, and a pinch of salt until the mixture is smooth, stir in the bread cubes, and let the mixture stand for 5 minutes
5
Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax-paper collars extending 2 inches above the rim, microwave the puddings at high power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean, and let them stand for 3 minutes
6
Discard the paper collars and serve the puddings warm