Pumpkin Ginger Bread Pudding
Pumpkin Ginger Bread Pudding is a gluten free recipe with 8 servings. One portion of this dish contains roughly 9g of protein, 40g of fat, and a total of 737 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have ground allspice, eggs, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes.
Instructions
Squash: Preheat the oven to 375 degrees F.
Cut the squash in quarters and remove the seeds.
Brush the insides with a little oil and arrange them on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour.
Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
Pudding: Preheat the oven to 350 degrees F.
In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well. Stir in the pumpkin puree.
Combine the bread, raisins and ginger in the baking dish.
Pour the pudding mixture over the bread to cover and let it sit for 15 minutes.
Cook's Note: You may not use all of the filling.
Add more filling if there's room in the dish, once the bread has soaked.
Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.