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Recipe Summary test

prep:
25 mins
cook:
35 mins
total:
60 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . Line a 12-cup muffin tin with paper or foil liners.

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  • In a medium skillet, melt the butter with the brown sugar over moderately high heat. Add the pumpkin cubes and 1 tablespoon of water and cook, covered, for 10 minutes, stirring occasionally, until the pumpkin is softened and caramelized. Remove from the heat and let cool.

  • In a large bowl, whisk together the milk, eggs, vanilla, cinnamon, ginger and nutmeg.

  • Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.

  • Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized pumpkin and the chocolate.

  • Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.

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