1/3 c Firmly packed light brown
-sugar
1/4 ts Cinnamon
A pinch of freshly grated
-nutmeg
1/2 c Heavy cream
1/2 c Milk
3/4 c Canned pumpkin puree
2 tb Raisins
1 lg Egg; beaten lightly
1/4 ts Vanilla
4 sl Cinnamon-raisin bread; cut
-into 1/2-inch
; cubes (about 2 1/2
; cups) and toasted
In a bowl whisk together the brown sugar, the cinnamon, the nutmeg, the
cream, the milk, the pumpkin puree, 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. 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. Discard the paper collars and
serve the puddings warm.
Serves 2.
Yields
1 servings