Pumpkin Bread Puddings

• 1/2 c. firmly packed light brown sugar
• 1/4 tsp. cinnamon
• a pinch of freshly grated nutmeg
• 1/2 c. heavy cream
• 1/2 c. milk
• 3/4 c. canned pumpkin puree or baked pumpkin
• 2 Tbsp. raisins
• 1 large egg, beaten lightly
• 1/4 tsp. vanilla
• 4 slices cinnamon-raisin bread, cut into 1/2-inch cubes (about 2 1/2 c.) and toasted

1. In a bowl, whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin, the raisins, the egg, the vanilla and a pinch of salt until the mixture is smooth.
2. Stir in the bread cubes and let the mixture stand for 5 minutes.
3. Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax paper collars extending 2 inches above the rim.
4. Microwave the puddings at High power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean.
5. Let them stand for 3 minutes.
6. Discard the paper collars and serve with puddings warm.
7. Serves 2.

brown sugar, cinnamon, nutmeg, heavy cream, milk, pumpkin puree, raisins, egg, vanilla, cinnamonraisin bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389808 (may not work)