Pumpkin Bread Pudding

• unsalted butter, room temperature, for ramekins
• 6 tablespoons dark brown sugar
• 1 cup raisins
• 13 cup Bourbon
• 13 cup hot water
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 cup granulated sugar
• 1 12 cups milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 14 teaspoon ground allspice
• 1 pinch salt
• 1 loaf day-old brioche bread or 1 loaf challah, cut into 3/4 inch cubes
• confectioners' sugar, for dusting

1. Preheat oven to 350F Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet.
2. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes.
3. Drain; set aside.
4. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt.
5. Toss in the bread cubes and stir gently to evenly coat; let stand for a few minutes.
6. Fold in the raisins.
7. Divide among prepared dishes, pressing down slightly to make level.
8. Bake until custard is set in the center and top is golden, about 40 minutes.
9. If bread browns too quickly, cover loosely with aluminum foil.
10. Remove from oven; let cool slightly.
11. To serve, un-mold onto plates; dust with confectioners' sugar.

unsalted butter, dark brown sugar, raisins, bourbon, water, pumpkin puree, eggs, sugar, milk, vanilla, ground cinnamon, ground ginger, ground allspice, salt, bread, confectioners

Taken from www.food.com/recipe/pumpkin-bread-pudding-416147 (may not work)