Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin-ginger bread pudding. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin-Ginger Bread Pudding is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Pumpkin-Ginger Bread Pudding is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take 4 pound sugar pumpkin or kabocha squash
  2. Get Extra-virgin olive oil
  3. Make ready Eggs
  4. Make ready Packed Light Brown Sugar
  5. Get Ground Cinnamon
  6. Take Ground Nutmeg
  7. Prepare Ground Allspice
  8. Get Heavy Cream
  9. Take Pure Vanilla Extract
  10. Make ready Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Prepare Golden Raisins
  12. Make ready Crystallized Ginger
  13. Get 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.

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