Pumpkin Bread Pudding Brulee

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 3/4 cups half-and-half cream
• 3/4 cup sugar
• 2 tablespoons unsalted butter, room temperature
• 9 slices cinnamon raisin bread
• 3/4 cup canned pumpkin puree
• 4 large egg yolks
• 1 large egg
• 1 teaspoon amaretto (hazelnut liqueur) or 1 teaspoon frangelico (hazelnut liqueur)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 6 tablespoons whipping cream
• 6 tablespoons packed golden brown sugar

Recipe

• 1 stir half and half and ¾ cup sugar in medium saucepan over medium heat until sugar dissolves.
• 2 remove saucepan from heat; cool mixture to lukewarm.
• 3 spread butter over 1 side of each bread slice.
• 4 cut bread into ¾ inch pieces.
• 5 divide among six 1 ¼ cup soufflé dishes or custard cups.
• 6 whisk pumpkin, yolks, liqueur, vanilla, nutmeg and salt in medium bowl until blended.
• 7 add half and half mixture; whisk until smooth.
• 8 pour pumpkin custard over bread in dishes, dividing equally.
• 9 let stand thirty minutes, occasionally pressing on bread to submerge.
• 10 preheat oven to 350 degrees.
• 11 place soufflé dishes in large roasting pan.
• 12 pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil.
• 13 place roasting pan in oven. bake puddings until knife inserted into center comes out clean, about 45 minutes.
• 14 cool,cover and refrigerate at least 4 hours or overnight.
• 15 before serving, preheat broiler.
• 16 spoon 1 tablespoon whipping cream over top of each pudding.
• 17 sprinkle 1 tablespoon brown sugar over each.
• 18 broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes.
• 19 serve immediately.