Pumpkin Bread Pudding Brulee

• 1 34 cups half-and-half cream
• 34 cup sugar
• 2 tablespoons unsalted butter, room temperature
• 9 slices cinnamon raisin bread
• 34 cup canned pumpkin puree
• 4 large egg yolks
• 1 large egg
• 1 teaspoon Amaretto (hazelnut liqueur) or 1 teaspoon Frangelico (hazelnut liqueur)
• 1 teaspoon vanilla extract
• 14 teaspoon ground nutmeg
• 1 pinch salt
• 6 tablespoons whipping cream
• 6 tablespoons packed golden brown sugar

1. Stir half and half and 3/4 cup sugar in medium saucepan over medium heat until sugar dissolves.
2. Remove saucepan from heat; cool mixture to lukewarm.
3. Spread butter over 1 side of each bread slice.
4. Cut bread into 3/4 inch pieces.
5. Divide among six 1 1/4 cup souffle dishes or custard cups.
6. Whisk pumpkin, yolks, liqueur, vanilla, nutmeg and salt in medium bowl until blended.
7. Add half and half mixture; whisk until smooth.
8. Pour pumpkin custard over bread in dishes, dividing equally.
9. Let stand thirty minutes, occasionally pressing on bread to submerge.
10. Preheat oven to 350 degrees.
11. Place souffle dishes in large roasting pan.
12. Pour enough hot water into roasting pan to come halfway up sides of souffle dishes; tent loosely with foil.
13. Place roasting pan in oven.
14. Bake puddings until knife inserted into center comes out clean, about 45 minutes.
15. Cool,cover and refrigerate at least 4 hours or overnight.
16. Before serving, preheat broiler.
17. Spoon 1 Tablespoon whipping cream over top of each pudding.
18. Sprinkle 1 Tablespoon brown sugar over each.
19. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes.
20. Serve immediately.

cream, sugar, unsalted butter, cinnamon raisin bread, pumpkin puree, egg yolks, egg, frangelico, vanilla, ground nutmeg, salt, whipping cream, golden brown sugar

Taken from www.food.com/recipe/pumpkin-bread-pudding-brulee-381271 (may not work)