Pumpkin Ginger Bread Pudding

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Seared Skate

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
1 hr 40 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr 40 min
Total:: 2 hr 25 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1 (4-pound) kabocha squash or pumpkin, preferably a sugar pumpkin
Extra-virgin olive oil
2 cups heavy cream
4 eggs
1 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons vanilla extract
1 loaf (about 10 cups) diced cinnamon brioche, challah or plain pound cake
1/2 cup golden raisins
1/4 cup diced crystallized ginger
Confectioners' sugar, for garnish

Directions

Special equipment: 11 by 7-inch baking dish

For the squash: Preheat the oven to 375 degrees F.

Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all they way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) When the squash is cold, remove it from the skin and puree in a food processor. You'll need 2 1/2 cups of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture.

For the pudding: Preheat the oven to 350 degrees F.

In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 minutes.

Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.

Bake in the preheated oven until the custard is set, about 20 to 25 minutes.

It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Pumpkin Ginger Bread Pudding
Georgina Mercer Island, WA 01-02-2010
Flag

Fantabulous!
Rated: 4 stars out of 5

Don't believe the number of servings. I made this for a party of 13, so used half again as much as the recipe called for.... People consumed maybe a quarter of what I had made. An earlier reviewer recommended adding more (canned) pumpkin and ginger, which I did, and it turned out really well. I also let the pudding and bread mixture sit in the refrigerator over night and baked it the morning of the party. A very tasty recipe, but be wary of the number of servings you actually get from it. Read more
recipe Pumpkin Ginger Bread Pudding
Renee East Point, GA 12-07-2009
Flag

This was yummilicious
Rated: 5 stars out of 5

I used canned pumpkin and let it rest for a couple of hours. It was awesome!
recipe Pumpkin Ginger Bread Pudding
ellen framingham, MA 11-27-2009
Flag

Disappointing
Rated: 3 stars out of 5

This pudding was just ok. I thought it was a little bland and a lot of the bread wasn't fully saturated with the pumpkin... custard mixture after sitting just 15 minutes. If I make it again, I would use more crystallized ginger and canned pumpkin; using the sugar pumpkin was not worth the effort. Also, I would put the bread and custard mixture in a bowl in the refrigerator for at least an hour, stirring it periodically and then pouring it in the baking dish. This would ensure that the bread is saturated and that it's more broken down so it doesn't look like so many individual chunks of bread. I served this with creme anglaise which was a nice addition.Read more
recipe Pumpkin Ginger Bread Pudding
Valerie Visalia, CA 11-14-2009
Flag

Awesomely GOOD!!!!
Rated: 5 stars out of 5

Made this with fresh Sugar Pumpkin and it was to die for. My boyfriend almost ate the whole thing himself. He told me one... night as he was going back for seconds, "You can't make this again. I can't stop eating it". Well worth the extra effort of the fresh pumpkin. Used pound cake as ZI couldn't find the other bread listed where I was shopping. Rick, flavorful and simple to make. Thanks!Read more
recipe Pumpkin Ginger Bread Pudding
Greg Washington, DC 10-17-2009
Flag

Super Light and Delicious !
Rated: 5 stars out of 5

This pudding is quick to put together.......and makes the kitchen smell so good !! Used canned pumpkin and ground ginger as... substitutes...but still finished off well. Great with vanilla ice cream....or if you gently warm-up - a pat of butter melted on top is very tasty. Thanks, Chef Ann......for the great seasonal dessert recipe ! Read more
recipe Pumpkin Ginger Bread Pudding
KAREN Auburn, CA 10-11-2009
Flag

Thanksgiving is calling - I had to have two servings!
Rated: 5 stars out of 5

Chef Ann, this was awesome! I loved it. I am a huge fan of pumpkin type desserts and this is a winner and I would... definitely bring it to Thanksgiving in lieu of pumpkin pie. A couple of cooking notes... I couldn't find "crystalized ginger" in my local Safeway. I was able to google a recipe on making this from scratch and it worked perfectly! I also had to use regular raisins instead of golden and it was fine. I decided to use canned pumpkin instead of the squash. I did this because I love pumpkin and wanted to make it more of a pumpkin dish. The only other recommendation is that I served this with whipped cream on top. It was just delectable. Thanks Ann for a great idea for our next holiday!Read more