Ingredients:

1-3/4 cup half-and-half

3/4 cup sugar

2 Tablespoons (1/4 stick) unsalted butter, room temperature

6 slices cinnamon raisin bread

3/4 cup canned pure pumpkin

4 large egg yolks

1 large egg

1 Tablespoons amaretto or hazelnut liqueur

1 teaspoon vanilla extract

1/4 tablespoon ground nutmeg

Pinch of salt

Stir half-and-half and sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.

Spread butter over 1 side of each bread slice. Cut bread into 3/4 inch pieces. Divide among 6 (1-1/4 cup) souffle dishes or custard cups.

Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half-and-half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes. Press bread occasionally to make sure submerged. Preheat oven to 350 degrees. Place dishes in roasting pan. Pour hot water into pan so it comes halfway up sides of dishes; tent loosely with foil.

Place in oven. Bake until knife inserted into center comes out clean, about 45 minutes. Cool completely on a rack. Cover and refrigerate at least 4 hours or overnight. Preheat boiler. Spoon 1 Tablespoon whipping cream over top of each pudding. Sprinkle each with 1 Tablespoon brown sugar. Broil puddings until tops are bubbly and golden brown, about 2 minutes.

Make: 6 servings

• Flying A Ranch on VirtualCities.com
• Flying A Ranch Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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