Instant Prepare Appetizing Pumpkin-Ginger Bread Pudding

Pumpkin-Ginger Bread Pudding.

To cook Pumpkin-Ginger Bread Pudding you need 13 ingredients and just 14 steps. Here is how you achieve that.

Ingredients

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

Pumpkin-Ginger Bread Pudding step by step

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..