Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin-ginger bread pudding. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pumpkin-Ginger Bread Pudding is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pumpkin-Ginger Bread Pudding is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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. Prepare Packed Light Brown Sugar
  5. Prepare Ground Cinnamon
  6. Take Ground Nutmeg
  7. Make ready Ground Allspice
  8. Make ready Heavy Cream
  9. Make ready Pure Vanilla Extract
  10. Take Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Get Golden Raisins
  12. Take Crystallized Ginger
  13. Make ready 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.

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