Yield: 1 servings
Measure | Ingredient |
---|---|
⅓ cup | Firmly packed light brown sugar |
¼ teaspoon | Cinnamon |
\N \N | A pinch of freshly grated nutmeg |
½ cup | Heavy cream |
½ cup | Milk |
¾ cup | Canned pumpkin puree |
2 tablespoons | Raisins |
1 large | Egg; beaten lightly |
¼ teaspoon | Vanilla |
4 slices | Cinnamon-raisin bread; cut into 1/2-inch |
\N \N | ; cubes (about 2 1/2 |
\N \N | ; 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.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.