Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin-ginger bread pudding. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pumpkin-Ginger Bread Pudding is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin-Ginger Bread Pudding is something which I have loved my entire life.

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

The ingredients needed to make Pumpkin-Ginger Bread Pudding:
  1. Get 4 pound sugar pumpkin or kabocha squash
  2. Make ready Extra-virgin olive oil
  3. Get Eggs
  4. Make ready Packed Light Brown Sugar
  5. Take Ground Cinnamon
  6. Get Ground Nutmeg
  7. Make ready Ground Allspice
  8. Prepare Heavy Cream
  9. Prepare Pure Vanilla Extract
  10. Take Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Make ready Golden Raisins
  12. Make ready Crystallized Ginger
  13. Make ready Confectioners' Sugar, for garnish (optional)
Instructions 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 special food pumpkin-ginger bread pudding recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!