Easiest Way to Make Any-night-of-the-week Pumpkin-Ginger Bread Pudding
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Pumpkin-Ginger Bread Pudding. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pumpkin-Ginger Bread Pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin-Ginger Bread Pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pumpkin-Ginger Bread Pudding is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pumpkin-Ginger Bread Pudding estimated approx 25 mins.
To get started 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.
Ingredients and spices that need to be Prepare to make Pumpkin-Ginger Bread Pudding:
- 1 4 pound sugar pumpkin or kabocha squash
- 1 tbsp Extra-virgin olive oil
- 4 large Eggs
- 1 cup Packed Light Brown Sugar
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 2 cup Heavy Cream
- 1 1/2 tsp Pure Vanilla Extract
- 1 loaf Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
- 1/2 cup Golden Raisins
- 1/4 cup Crystallized Ginger
- 1 Confectioners' Sugar, for garnish (optional)
Steps to make Pumpkin-Ginger Bread Pudding
- Preheat oven to 375° F.
- Cut the pumpkin or squash into quarters and remove seeds.
- Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up.
- Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour.
- Remove from the oven and let cool.
- Discard the skin and puree the flesh in food processor. (Puree can be prepared 1 or 2 days ahead)
- Preheat oven to 350° F
- In large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices.
- Whisk in the cream and vanilla.
- Combine the bread, raisins and ginger in a 7-by-11-inch baking dish.
- Pour the pudding mixture over the bread to cover and let sit 15 minutes.
- 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.
- Bake in the preheated oven until the custard is set, about 40 minutes.
- Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired.
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So that's going to wrap this up with this exceptional food Simple Way to Prepare Perfect Pumpkin-Ginger Bread Pudding. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!