Pumpkin Ginger Bread Pudding
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
In her recipe, Anne Burrell doesn't use canned pumpkin puree; instead, she adds the pulp of small sugar pumpkins to the sweet sauce. Allow the cinnamon bread to soak in the sauce before baking—this is essential for a moist and flavorful finished dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (1.8 kg) sugar pumpkin or kabocha squash
- 1/4 cup diced candied ginger
- Extra virgin olive oil for lubrication
- 4 eggs category CO
- 1 cup light brown sugar (tamp down firmly)
- 1.5 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1.5 tsp natural vanilla extract
- 1/2 cup light raisins
- 1 cinnamon brioche bun, challah, or plain, diced (about 10 cups) pound cake
- 2 cups heavy cream
- Powdered sugar for decoration (optional)
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Recipes with similar ingredients: kabocha pumpkin, eggs, cream, ginger root, candied fruit, raisin, challah, cupcake, sweet bun, brown sugar, powdered sugar, cinnamon, nutmeg, allspice, vanilla extract, brioche bun
Cooking the dish according to the recipe:
- Preheat the oven to 190°C. Cut the pumpkin into quarters and remove the seeds. Lightly brush the center with olive oil and place skin-side down on a baking sheet.
Roast in the oven until the pumpkin is completely tender, about 1 hour. Remove from the oven and let cool. Remove the skin and puree the flesh in a food processor. (The puree can be made 1-2 days in advance.) - Prepare pumpkin sauce: In a large bowl, combine 2.5 cups pumpkin puree, eggs, brown sugar, and spices. Add cream and vanilla.
- Preheat oven to 180°C. Combine bread, raisins, and ginger in a 18x28 cm baking dish. Pour the pudding sauce over the bread and let it sit for 15 minutes. (You don't have to pour all the mixture in at once; you can add more if there's still room in the pan as the bread gets soaked.)
Bake in a preheated oven until the sauce thickens, about 40 minutes. Divide the bread pudding among deep bowls and dust with powdered sugar, if desired. A perfect combination.
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