Pumpkin-Ginger Bread Pudding

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I make this recipe EVERY fall, love it so much, instead of putting nuts and raisins in the mix, I usually just buy a pecan raisin bread, use about 7-8 cups of that and then 2-3 cups of pound cake mixed together, SOO yummy. I also always use the left over candied ginger for Ina's Ultimate Ginger Cookies : look forward to it every fall.

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This was absolutely delicious. I used a 4lb. pie pumpkin as the recipe calls for and it made *exactly* 2.5 cups of puree! Also, the 40 minute baking time was spot on. This is a very good recipe, resulting in a rich fall dessert (though the cream makes it quite heavy... but I'm not sure I'd want my bread pudding any other way.

The only reason I'm giving this 4 starts instead of 5 (it's really more like 4.5 stars is because of the crystallized ginger. I love the flavor the ginger brings to the dish, but the texture was a bit inconsistent from bite to bite. In the cases where the crystallized ginger had softened a bit- it was perfection. However, there were many bits of ginger that were still 'chewy'. This seemed to interrupt the enjoyment of the rest of it. Maybe had I cut back on the bread a bit the ginger could be more saturated. Anyway- this is a solid recipe and definitely worth making for company.

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The verdict is still out for us on this one; we had to increase the cooking time (for some reason the custard didn't set right for the time prescribed--perhaps because we used canned pumpkin? and it didn't have an intense "spice" I was looking for. Will have to try the recipe again and made some minor adjustments...

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I cheated and used canned pumpkin instead of fresh, but it was still so delish and easy! It was a hit on Thanksgiving and I plan to make it this week end for the Sabbath meal.

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FANTASTIC, and easy too.

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I wasn't to sure about this, since it was last minute put together for my family's Thanksgiving. This dessert was a hit with everyone. Instead of raisins I used toasted pecans. Everyone loved it. This recipe will definitly be featured again at family gatherings. Thank You Anne for a wonderful, easy and delicious recipe.

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This was Fall in a bowl for sure. I didn't have fresh pumpkin on hand but used canned organic pumpkin from TJ's. I also didn't have raisins, but added some pecans to the bottom with some melted butter for a bit of texture. My husband tried it as well for breakfast and had to fend him off for seconds!

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Oh. My. Goodness. This was delicious! I love the flavor, but not the texture, of pumpkin pie, so this was perfect! My husband requested it for Thanksgiving. I too used canned pumpkin--sorry, Anne--but who has the time? I used ground ginger, so the ginger flavor probably wasn't as strong. Will try the crystalized or fresh next time. I'm lucky enough to find challah bread on Fridays in my little town, so we certainly don't have cinnamon challah. But it was still amazing!

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This is one dessert for which 5 stars isn't enough. It was absolutely delicious. Easier then pumpkin pie but with the same flavors. We don't like raisins all that well, so I lelft those out. Next time, I would probably use fresh grated ginger in place of the crystalized ginger. The crunchy bits were a little bit strange. Not sure if I would miss them or not.

Also, I used canned pumpkin. :D I have never cooked a pumpkin - or squash - that tasted enough better to me to make it worth the trouble.

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super yummy like pumpkin pie. Everyone loved the chewy bits of raisin and ginger.