Pumpkin-Ginger Bread Pudding
Pumpkin-Ginger Bread Pudding

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, pumpkin-ginger bread pudding. It is one of my favorites food recipes. For mine, 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 favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Pumpkin-Ginger Bread Pudding is something that I’ve loved my entire life.

Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. In large bowl, beat eggs until well blended.

To begin with this particular 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. Prepare 1 4 pound sugar pumpkin or kabocha squash
  2. Take 1 tbsp Extra-virgin olive oil
  3. Take 4 large Eggs
  4. Get 1 cup Packed Light Brown Sugar
  5. Prepare 1 1/2 tsp Ground Cinnamon
  6. Make ready 1/4 tsp Ground Nutmeg
  7. Prepare 1/4 tsp Ground Allspice
  8. Get 2 cup Heavy Cream
  9. Get 1 1/2 tsp Pure Vanilla Extract
  10. Take 1 loaf Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
  11. Prepare 1/2 cup Golden Raisins
  12. Prepare 1/4 cup Crystallized Ginger
  13. Get 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. Twisted Butter s Chef Jane Johnson has created the perfect treat to keep us warm as the temperature drops. Taste the twist of this Pumpkin-Ginger Bread Pudding!

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.
  15. Ready to serve and ENJOY!

Twisted Butter s Chef Jane Johnson has created the perfect treat to keep us warm as the temperature drops. Taste the twist of this Pumpkin-Ginger Bread Pudding! Pumpkin-Ginger Bread Pudding Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, pumpkin-ginger bread pudding. For mine, I am going to make it a little bit unique.

So that’s going to wrap this up for this special food pumpkin-ginger bread pudding recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!