Recipe - Pumpkin Bread Puddings

1/3 cup Firmly packed light brown
sugar
One fourth teaspoon Cinnamon
A pinch of freshly grated
nutmeg
One half cup Heavy cream
One half cup Milk
Three fourths cup Canned pumpkin puree
2 tablespoon Raisins
1 lg Egg; beaten lightly
One fourth teaspoon Vanilla
4 sl Cinnamonraisin bread; cut
into 1/2inch
; 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
1cup microwavesafe ramekins fitted with waxpaper 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.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.