Pumpkin Bread Puddings Brûlée

Pumpkin Bread Puddings Brûlée
Photo by Noel Barnhurst

Ingredients

  • ¾ cup canned pure pumpkin
  • 1 tablespoon amaretto or Frangelico (hazelnut liqueur)
  • 6 tablespoons golden brown sugar
  • 1 pinch salt
  • 1 ¾ cups half and half
  • 6 tablespoons whipping cream
  • 1 teaspoon vanilla extract
  • + 6 more ingredients
    • ¾ cup sugar
    • 2 tablespoons unsalted butter
    • 1 large egg
    • ¼ teaspoon ground nutmeg
    • 4 large egg yolks
    • 6 slices cinnamon raisin bread

Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm. Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among six 1 1/4-cup soufflé dishes or custard cups. Whisk pump...

View full recipe at Epicurious

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