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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Makes use of the microwave oven. Ingredients:
1/3 cup firmly packed light brown sugar |
1/4 teaspoon cinnamon |
a pinch of freshly grated nutmeg |
1/2 cup heavy cream |
1/2 cup milk |
3/4 cup canned pumpkin purée |
2 tablespoons raisins |
1 large egg, beaten lightly |
1/4 teaspoon vanilla |
4 slices of cinnamon-raisin bread, cut into 1/2-inch cubes (about 2 1/2 cups) and toasted |
Directions:
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. 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.
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