Tiny Pumpkin Bread Pudding I Tiny Kitchen

Your little pumpkin will definitely enjoy this tiny pumpkin bread pudding.
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INGREDIENTS:
1/2 teaspoon pureed pumpkin
1/2 teaspoon sugar
1 teaspoon heavy cream
1/2 quail egg, whisked
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon tiny cubes of brioche bread
1 teaspoon brown sugar
1/2 teaspoon butter, melted
1 teaspoon almonds, chopped
1/2 teaspoon whipped cream

STEPS:
1.) In a small bowl, add pumpkin, sugar, heavy cream, egg and spices. Stir until combined. Add a splash of water and cream if mixture is too thick. Place bread in a baking dish and cover with custard mixture. Stir to combine, then let set.
2.) In a small bowl, mix brown sugar, butter and almonds; place on top of bread. Bake at 350 degrees for 6 to 8 minutes. Serve with whipped cream.
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