Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin-ginger bread pudding. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pumpkin-Ginger Bread Pudding is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pumpkin-Ginger Bread Pudding is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook pumpkin-ginger bread pudding using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin-Ginger Bread Pudding:
  1. Make ready 4 pound sugar pumpkin or kabocha squash
  2. Prepare Extra-virgin olive oil
  3. Get Eggs
  4. Get Packed Light Brown Sugar
  5. Take Ground Cinnamon
  6. Get Ground Nutmeg
  7. Prepare Ground Allspice
  8. Prepare Heavy Cream
  9. Get Pure Vanilla Extract
  10. Take Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Prepare Golden Raisins
  12. Prepare Crystallized Ginger
  13. Get Confectioners' Sugar, for garnish (optional)
Steps to make Pumpkin-Ginger Bread Pudding:
  1. Preheat oven to 375° F.
  2. Cut the pumpkin or squash into quarters and remove seeds.
  3. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up.
  4. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour.
  5. Remove from the oven and let cool.
  6. Discard the skin and puree the flesh in food processor. (Puree can be prepared 1 or 2 days ahead)
  7. Preheat oven to 350° F
  8. In large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices.
  9. Whisk in the cream and vanilla.
  10. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish.
  11. Pour the pudding mixture over the bread to cover and let sit 15 minutes.
  12. You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.
  13. Bake in the preheated oven until the custard is set, about 40 minutes.
  14. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired.

So that is going to wrap it up with this exceptional food pumpkin-ginger bread pudding recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!