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Gluten Free Individual Pumpkin Raisin Bread Puddings

Individual Pumpkin Bread Puddings


1 cup table cream (half-and-half 18%)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cooked pumpkin puree, cooled
1 large egg
1/2 teaspoon vanilla
5 slices of gluten free raisin bread, cut into 1/2-inch pieces


  • Lightly grease 4 custard cups or ramekins (175 ml each).
  • In a medium bowl, whisk together all ingredients except bread.
  • Add bread to bowl and toss. Let stand a couple of minutes, until bread softens slightly, then fill custard cups.
  • Place custard cups in a casserole dish.
  • Preheat oven to 350F (180C).
  • Fill deep baking pan or casserole dish with hot water reaching halfway up sides of cups.
  • Bake in preheated oven for 20 to 25 minutes or until a cake tester inserted in the centre of pudding comes out nearly clean.
  • Remove custard cups from oven; set aside to cool.
  • Serve with a dollop of whipping cream.

Makes 4 servings.
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Helpful Tips

As a rule, it will be found very convenient to have 2 measuring cups of standard size in your kitchen, one for measuring dry ingredients and the other for measuring moist or wet ones. If it is impossible to have more than one, the dry materials should be measured first in working out a recipe, and the fats and liquids afterwards. Whatever plan of measuring is followed, however, it should always be remembered that recipes are written for the definite quantities indicated and mean standard, not approximate, cups, tablespoons, and teaspoons.

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