Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, pumpkin-ginger bread pudding. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pumpkin-Ginger Bread Pudding is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin-Ginger Bread Pudding is something that I have loved my whole life.

In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Combine the bread, raisins and ginger in the baking dish. Whisk in the cream and vanilla. In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well.

To begin with this particular 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 that.

The ingredients needed to make Pumpkin-Ginger Bread Pudding:
  1. Prepare 1 4 pound sugar pumpkin or kabocha squash
  2. Make ready 1 tbsp Extra-virgin olive oil
  3. Get 4 large Eggs
  4. Get 1 cup Packed Light Brown Sugar
  5. Prepare 1 1/2 tsp Ground Cinnamon
  6. Get 1/4 tsp Ground Nutmeg
  7. Take 1/4 tsp Ground Allspice
  8. Get 2 cup Heavy Cream
  9. Take 1 1/2 tsp Pure Vanilla Extract
  10. Prepare 1 loaf Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Prepare 1/2 cup Golden Raisins
  12. Get 1/4 cup Crystallized Ginger
  13. Prepare 1 Confectioners' Sugar, for garnish (optional)

Whisk in the cream and vanilla. Pour the bread pudding mix into the springform pan and fill the roasting pan with boiling water. In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture.

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.

In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

So that is going to wrap it up for this special food pumpkin-ginger bread pudding recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!