Pumpkin Ginger Bread Pudding

As you can probably tell by the photo, I’m delving back into my archives. This recipe comes from Anne Burrell, and it tastes like autumn. My dad always loved a good bread pudding, and though this is far from my mother’s more traditional recipe, it is rich and delicious!


Pumpkin Ginger Bread Pudding

  • 1 (4lb) buttercup squash, kombocha squash, or sugar pumpkin
  • Extra-virgin olive oil
  • 2 c heavy cream
  • 4 eggs
  • 1 c brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1 1/2 tsp vanilla extract
  • 1 loaf (about 10 cups) diced challah bread
  • 1/2 cup golden raisins
  • 1/4 cup diced crystallized ginger

Preheat the oven to 375°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.)

In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. 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.

Mix the pumpkin puree with the pudding mixture. 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. Bake at 350°F until the custard is set, about 20 to 25 minutes. Serve warm, with your favorite vanilla ice cream.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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