Forego the pies at the holiday dinner and try this tasty, fall-inspired (ginger)bread pudding recipe!
1 4 lb. Pumpkin Kabocha Squash
Extra Virgin Olive Oil (for Brushing)
4 Large Eggs
1 C. Light Brown Sugar, Packed
1 1/2 tsp. Cinnamon, Sri Lankan True Ground
1/2 tsp. Pumpkin Pie Spice
2 C. Heavy Cream
1 1/2 tsp. Vanilla Extract, Bourbon Island
1 Loaf Cinnamon Brioche, Challah, or Plain Pound Cake, Diced (About 10 Cups)
1/2 C. Golden Raisins
1/4 C. Ginger, Crystallized Diced
Confectioners' Sugar, for Garnish
Preheat the oven to 375 °F. Cut the pumpkin or squash into quarters and scoop out the seeds. Brush the insides with olive oil and arrange on a baking sheet, skin-side up / cut side down. Roast in the preheated oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove baking sheet from the oven and allow squash to cool. Discard the skin and purée the flesh in a food processor until smooth.
Decrease oven temperature to 350°F. In a large bowl, combine 2-1/2 Cups of the pumpkin or squash purée, along with the eggs, brown sugar and spices. Whisk in the cream and vanilla.
In a 7″ x 11″ baking dish, combine the bread cubes, raisins, and ginger. Pour the pumpkin/cream pudding mixture over the bread cubes to cover, and allow mixture to sit 15 minutes. Bake in the preheated oven until the custard is “set,” about 40 minutes. Remove baking dish from oven, and spoon pudding into bowls with sprinkle a dusting of confectioners’ sugar on top, if desired.
This recipe is adapted from Food Network’s Anne Burrell.