Twisted Butter Pumpkin-Ginger Bread Pudding Recipe

Name: Twisted Butter Pumpkin-Ginger Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-pound sugar pumpkin or kabocha squash; Extra-virgin olive oil, for brushing; 4 large eggs; 1 cup packed light brown sugar; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 2 cups heavy cream; 1 1/2 teaspoons pure vanilla extract; 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups); 1/2 cup golden raisins; 1/4 cup diced crystallized ginger; 6 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter ( melted); Confectioners' sugar, for garnish (optional)

Servings: persons

1 4-pound sugar pumpkin or kabocha squash
Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger
6 tablespoons Twisted Cinnamon, Honey & Brown Sugar Butter ( melted)
Confectioners' sugar, for garnish (optional)

1
Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
2
Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
3
Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the melted Twisted Cinnamon, Honey & Brown Sugar butter over the bread, ginger and raisins. Then pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

1029

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 4-pound sugar pumpkin or kabocha squash, Extra-virgin olive oil, for brushing, 4 large eggs, 1 cup packed light brown sugar, and more.

Yes, Twisted Butter Pumpkin-Ginger Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Twisted Butter Pumpkin-Ginger Bread Pudding

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