Pumpkin Graveyard Bread Puddings Recipe

Ingredients

• 300 g day-old brioche or soft white bread, cut into 2 cm cubes
• 240 g pumpkin puree
• 300 ml whole milk
• 120 ml double cream
• 100 g light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 60 g dark chocolate
• 6 rectangular plain biscuits
• 80 g chocolate sandwich cookies, finely crushed

Method

1. 1

   Heat the oven to 180 C, or 160 C fan. Grease six 250 ml ramekins and set them on a baking sheet.

2. 2

   Whisk the pumpkin, milk, cream, brown sugar, eggs, vanilla, cinnamon, ginger, and salt until smooth.

3. 3

   Fold in the bread cubes and leave them to absorb the custard for 10 minutes, pressing the bread down once midway through.

4. 4

   Divide the soaked bread and remaining custard among the ramekins. Bake for 28 to 32 minutes, until puffed at the edges and just set in the centers.

5. 5

   Melt the dark chocolate gently. Dip the front of each rectangular biscuit in chocolate, then use a little extra chocolate to write a short headstone mark. Leave to set.

6. 6

   Cool the puddings for 10 minutes. Cover each top with crushed sandwich cookies and press in one chocolate headstone before serving warm.