Pumpkin Ginger Bread Pudding

Name: Pumpkin Ginger Bread Pudding
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters brown sugar; 8 servings Confectioners sugar, for garnish; 59 milliliters diced crystallized ginger; 4 eggs; 118 milliliters golden raisins; 0 teaspoons ground allspice; 2 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 473 milliliters heavy cream; 8 servings Extra-virgin olive oil; 2 liters loaf (about diced cinnamon brioche, challah or plain pound cake; 2 kilograms kabocha squash or pumpkin, preferably a sugar pumpkin; 2 teaspoons vanilla extract

Pumpkin Ginger Bread Pudding is a gluten free recipe with 8 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 40g of fat, and a total of 737 calories. If you have golden raisins, ground nutmeg, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

Watch how to make this recipe.

Special equipment: 11 by 7-inch baking dish

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Baking Pan

For the squash: Preheat the oven to 375 degrees F.

Ingredients you will need

Squash

Equipment you will use

Oven

Cut the squash in quarters and remove the seeds.

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Squash

Seeds

Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour.

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Squash

Cooking Oil

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Baking Sheet

Oven

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.

Ingredients you will need

Squash

Equipment you will use

Food Processor