Pumpkin Bread Puddings

In a bowl, whisk together the brown sugar, the cinnamon, the nutmeg, the cream, the milk, the pumpkin, the raisins, the egg, the vanilla and a pinch of salt until the mixture is smooth.

Stir in the bread cubes and let the mixture stand for 5 minutes.

Divide the mixture between 2 buttered 1-cup microwave-safe ramekins fitted with wax paper collars extending 2 inches above the rim.

Microwave the puddings at High power (100%), switching positions once, for 15 to 17 minutes, or until a tester comes out clean.

Let them stand for 3 minutes.

Discard the paper collars and serve with puddings warm.

Serves 2.