If you prefer to omit the bourbon, simply double the amount of hot water.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Butter 6 10-ounce ramekins or custard cups, sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place the raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
Step 2
In a large bowl, whisk together the pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among the prepared dishes, pressing down slightly to make level.
Step 3
Bake until the custard is set in the center and the top is golden, about 40 minutes. If the bread browns too quickly, cover it loosely with aluminum foil. Remove from the oven; let cool slightly. To serve, unmold onto plates; dust with confectioners’ sugar.
