Pumpkin Ginger Bread Pudding

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First time I've made bread pudding. Wow intense fresh pumpkin strategy. That didn't seem worth it at all because pumpkins get really messy, so instead I used canned pumpkin, and redirected the extra effort to make homemade candied ginger to use in the recipe using Alton Brown's recipe. Really amazing, the fresh candied ginger gives a great spiciness I served it with pumpkin ice cream. wowie wow wow very tasty.

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I have to be the first to say that I am not a huge fan of bread pudding. This looked so good, though, I had to try it. After reading the reviews, I made sure to use a sweet bread that a couple days old. It did a nice job of soaking up the pudding in 15 minutes but I wish I'd let it soak a bit longer. I think another 15 minutes would have made a huge difference. (The only reason I didn't give it the extra time was it already smelled so good and my natives were chomping at the bit to try it! After mixing it all together, I could barely find the raisins and ginger. I sprinkled more of each across the top ... probably another 1/4 cup or raisins and another 1/4 cup of the crystallized ginger. I still may add more next time. There definitely WILL be a next time! Good recipe!

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Absolutely delicious! The only thing I did different was omit the raisins and instead of crystalized ginger I used 1/2 tsp ground ginger, could have used more. Wonderful!

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This was so delicious! After allowing the custard mixture to soak into the bread for a few minutes, I used a spoon to mix it up a little and then added the rest of the mixture. I didn't have a problem with the bread soaking up the mixture. Next time I might add some extra brown sugar or maple syrup to give it an additional sweet note, but it was still so freaking good!

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I try recipes several times before I decide to rate them. This one I started making two Thanksgivings ago. I only make it during the winter as it is heavy. It became an immediate favorite and is requested specifically by all. SOO very easy to make, especially if you do a large batch of squash up ahead of time. The squash can be cooked and bagged into recipe sized portions and frozen. Just make sure that it is COMPLETELY thawed before using in the recipe. I let mine come to room temp before mixing it up.

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I followed the recipe except I used canned pumpkin. Letting it sit for only 15 minutes was a big mistake. It never really got absorbed and I was left with this gloppy pumpkin stuff on top. A big disappointment, especially since my husband had made a wonderful, more traditional bread pudding the week before (which was a huge hit. Sorry Anne. Love your show and would be happy to try other recipes but this one is erased from my recipe box.

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Wow, another great Anne recipe. Super easy to make if you just use good canned pumpkin and skip the real stuff. I used challah, I imagine that pound cake would taste weird- too many competing tastes. Some folks said 15 minutes wasn't enough time to let everything meld together, I made it 2 hours before and it was super good. This may be my new go to T-giving dessert recipe.

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Made it with pound cake, and even though it was slightly under cooked I could tell it just didn't have that taste I wanted! Probably would make it without a sweet bread next time

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I added 1/4 cup regular sugar (cause i like it a little bit sweeter and it turned out wonderfully! The spices really make this dessert. I mixed up some whipped cream using the remaining whipping cream for topping...excellent!!

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this bread pudding recipe is the best one out of six.I kept on looking because i was not ready to give up on bread pudding.This recipe is so good that even the countrys most leading and respecting people enjoyed it !!!!!!!!!!! I was hired to cook and decided to take a rist and make this recipe and the remarks were that the dessert was the star of the meal and that i would definately be hired again!!!!! thanks so much Anne!!!