Pumpkin-Ginger Bread Pudding. This smooth and creamy, golden-orange bread pudding gets rave reviews from all of our taste testers here at King Arthur. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired. Cut the pumpkin or squash into quarters and remove the seeds.
The recipe I ended up selecting was a scrumptious Pumpkin Gingerbread Pudding! Pumpkin Gingerbread Pudding. by: Vivian Henoch. Add the pumpkin, cream and rum and mix well. You can have Pumpkin-Ginger Bread Pudding using 13 ingredients and 14 steps. Here is how you cook that.
Ingredients of Pumpkin-Ginger Bread Pudding
- You need 1 of 4 pound sugar pumpkin or kabocha squash.
- Prepare 1 tbsp of Extra-virgin olive oil.
- You need 4 large of Eggs.
- It's 1 cup of Packed Light Brown Sugar.
- It's 1 1/2 tsp of Ground Cinnamon.
- Prepare 1/4 tsp of Ground Nutmeg.
- Prepare 1/4 tsp of Ground Allspice.
- You need 2 cup of Heavy Cream.
- It's 1 1/2 tsp of Pure Vanilla Extract.
- It's 1 loaf of Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups).
- Prepare 1/2 cup of Golden Raisins.
- It's 1/4 cup of Crystallized Ginger.
- It's 1 of Confectioners' Sugar, for garnish (optional).
Pour the bread pudding mix into the springform pan and fill the roasting pan with boiling water. Pumpkin Ginger Bread Pudding recipe: a lovely substitute for pumpkin pie. Whisk in evaporated milk & vanilla. In a separate bowl, combine diced bread, dried cranberries and crystallized ginger.
Pumpkin-Ginger Bread Pudding step by step
- 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..
Community content is available under CC-BY-SA unless otherwise noted. Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin Photography Credit: Elise Bauer. This pumpkin gingerbread is one of our favorite treats. Reviews for: Photos of Pumpkin Gingerbread. Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast Meanwhile, prepare pudding mix according to package directions.
