Pumpkin Bread Puddings - cooking recipe

Ingredients

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

Preparation

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.
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.
Let them stand for 3 minutes.
Discard the paper collars and serve with puddings warm.
Serves 2.