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
- 2 c
- 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
- 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,, spices, and vanilla and mix well to combine. When the squash is cold, remove it from the skin and puree in a . 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.