Preheat oven to 350 F. Lightly butter eight one-cup (250 mL) ramekins. Set aside.
In a large bowl, whisk together the eggs, milk, pumpkin puree, vanilla extract and brown sugar.
Beat in the cinnamon, nutmeg and cloves. Add the ginger and the cubed bread and stir lightly. Let sit for five minutes.
Stir the bread-egg mixture again to make sure the ginger is well distributed. Pour into the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake for 35-40 minutes or until a toothpick inserted comes out clean.
Mix all the ingredients in a medium saucepan. Bring to the boil, stirring until the butter melts. Reduce heat so it is gently boiling and cook for five to seven minutes, stirring occasionally.
Remove from heat and pour into a heat-safe jar. Cover and let cool to room temperature to serve. Any leftovers, store in the fridge for up to one week.
To assemble: Spoon out servings into small bowls and top with butterscotch sauce.
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