If you prefer to omit the bourbon, simply double the amount of hot water.

　　

Ingredients

serves 6

　　Unsalted butter, room temperature, for the ramekins

　　6 tablespoons dark-brown sugar

　　1 cup raisins

　　1/3 cup bourbon (optional)

　　1/3 cup hot water

　　1 15-ounce can pumpkin puree

　　4 large eggs

　　1 cup granulated sugar

　　1 1/2 cups milk

　　2 teaspoons pure vanilla extract

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　1/4 teaspoon ground allspice

　　Pinch of salt

　　1 12-ounce day-old loaf brioche or challah bread, cut into 3/4-inch cubes

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 350°F. Butter 6 10-ounce ramekins or custard cups, sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place the raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.

　　

Step 2

In a large bowl, whisk together the pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among the prepared dishes, pressing down slightly to make level.

　　

Step 3

Bake until the custard is set in the center and the top is golden, about 40 minutes. If the bread browns too quickly, cover it loosely with aluminum foil. Remove from the oven; let cool slightly. To serve, unmold onto plates; dust with confectioners’ sugar.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.