Unsalted butter, room temperature for custard cups
6 T. dark ~ brown sugar
1 cup raisins
½ cup bourbon { optional, If you omit the bourbon double the amount of hot water } 
½ cup hot water
1 fifteen ~ ounce can pumpkin 
4 large eggs
1 cup granulated sugar
1½ cups milk
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground allspice
pinch of salt
1 twelve ~ ounce loaf of day old French bread, cut in ¾ ~ inch cubes 
powered sugar for dusting 
Preheat oven to 350º. Butter, six 10 ~ ounce custard cups and sprinkle each cup with 1 T. brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using and the hot water; Let soak until plump, about 20 minutes. Drain set aside.
In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide custard among prepared cups, pressing down slightly to make the tops level.
Bake at 350º for 20 minutes; check to see if bread is browning to quickly, if so cover loosely with aluminum foil. Bake 20 minutes longer or until a knife inserted in the center comes out clean. Remove from oven; let cool slightly. To serve, gently remove custard from cup onto plates and dust with powered sugar. Serves 6; easily doubled.