Pumpkin Bread Pudding Brulee

1 3/4 cups half-and-half
3/4 cup granulated sugar
2 tablespoons unsalted butter (at room temperature)
6 slices cinnamon raisin bread
(each about 3 1/2 x 3 1/2-inches)
3/4 cup cooked or canned pumpkin pur�e
4 large egg yolks
1 large egg
1 tablespoon Amaretto or Frangelico
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6 tablespoons whipping cream
6 tablespoons (packed) golden brown sugar

Stir half and half and 3/4 cup 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 six 1 1/4-cup souffl� dishes or custard cups.

Whisk pumpkin, yolks, egg, liqueur, vanilla extract, 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, occasionally pressing on bread to submerge.

Preheat oven to 350 degrees F.

Place souffl� dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of souffl� dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes.

Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.

Preheat broiler. Spoon 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. The pudding is cold, but the topping will be hot.

Serve immediately.

Source: Bon Appetit - 1999