The Stock Pot School of Cooking Pumpkin Bread Pudding

Source: Chef Mark Hall, The Stock Pot School of Cooking, Tulsa, Oklahoma

Serves 6.

6 tablespoons dark brown sugar
1 cup dried cranberries
1/3 cup Bourbon
1 (15 ounce) can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cups milk
6 teaspoons pumpkin butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ginger
1/4 teaspoon ground allspice
Pinch of salt
8 cups cinnamon swirl bread, cut into 3/4 inch cubes
confectioners' sugar for dusting

Heat oven to 350 degrees F. Butter six 10 ounce ramekins or custard cups and sprinkle with brown sugar. Put one teaspoon of pumpkin butter in the bottom of each cup and set aside on a baking sheet.

Place cranberries is a small bowl, and cover with warm Bourbon; let soak until plump, about 20 minutes.

In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla extract, spices and salt. Toss in the bread cubed, and stir gently to evenly coat; let stand a few minutes.

Fold in cranberries. Divide among prepared dishes, pressing down lightly to make level. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, unmold onto plates; dust with confectioners' sugar.