Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pumpkin-ginger bread pudding. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

A light gingerbread cake is baked over a sweetened pumpkin layer in this cottage pudding that is a nice change from your regular pumpkin pie. This pumpkin pudding recipe is fun to make around the holidays. And it's not too sweet either, which is nice. Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric.

Pumpkin-Ginger Bread Pudding is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin-Ginger Bread Pudding is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin-ginger bread pudding using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin-Ginger Bread Pudding:

1. Take 1 4 pound sugar pumpkin or kabocha squash
2. Prepare 1 tbsp Extra-virgin olive oil
3. Make ready 4 large Eggs
4. Take 1 cup Packed Light Brown Sugar
5. Take 1 1/2 tsp Ground Cinnamon
6. Get 1/4 tsp Ground Nutmeg
7. Prepare 1/4 tsp Ground Allspice
8. Get 2 cup Heavy Cream
9. Make ready 1 1/2 tsp Pure Vanilla Extract
10. Take 1 loaf Cinnamon Brioche, Challah or Plain Pound Cake, diced (about 10 cups)
11. Take 1/2 cup Golden Raisins
12. Take 1/4 cup Crystallized Ginger
13. Get 1 Confectioners' Sugar, for garnish (optional)

Add bread crumbs, milk and pumpkin; mix well. In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form. To serve: Cut pudding into squares. Pumpkin Ginger Bread Pudding recipe: a lovely substitute for pumpkin pie.

Steps to make Pumpkin-Ginger Bread Pudding:

1. Preheat oven to 375° F.
2. Cut the pumpkin or squash into quarters and remove seeds.
3. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up.
4. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour.
5. Remove from the oven and let cool.
6. Discard the skin and puree the flesh in food processor. (Puree can be prepared 1 or 2 days ahead)
7. Preheat oven to 350° F
8. In large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices.
9. Whisk in the cream and vanilla.
10. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish.
11. Pour the pudding mixture over the bread to cover and let sit 15 minutes.
12. 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.
13. Bake in the preheated oven until the custard is set, about 40 minutes.
14. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired.

To serve: Cut pudding into squares. 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 bread pudding is so good.

So that is going to wrap this up for this special food pumpkin-ginger bread pudding recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!