Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin-ginger bread pudding. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pumpkin-Ginger Bread Pudding is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin-Ginger Bread Pudding is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

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. Prepare Eggs
  4. Take Packed Light Brown Sugar
  5. Prepare Ground Cinnamon
  6. Make ready Ground Nutmeg
  7. Make ready Ground Allspice
  8. Make ready Heavy Cream
  9. Get Pure Vanilla Extract
  10. Prepare Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Make ready Golden Raisins
  12. Prepare Crystallized Ginger
  13. Prepare 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 for this special food pumpkin-ginger bread pudding recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!