Twisted Butter Pumpkin-Ginger Bread Pudding
Twisted Butter’s Chef Jane Johnson has created the perfect treat to keep us warm as the temperature drops. Taste the twist of this Pumpkin-Ginger Bread Pudding!
- 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)
- 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.)
- 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.
- 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.
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