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.
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By zachs90_4876590
Byfield, MA
on October 17, 2012
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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.
By mrsmamab_13090349
Northeast Ohio
on October 30, 2011
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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!
By KarinaMasFina
Grover, NC
on October 15, 2011
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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!
Read all 19 reviews