Recipe courtesy of Anne Burrell
Total:
2 hr 25 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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 them on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the 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.

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. Stir 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 it 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.

IDEAS YOU'LL LOVE

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Bread

Recipe courtesy of Food Network Kitchen

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Baked Banana Pudding

Recipe courtesy of Alton Brown

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking