Pumpkin Ginger Bread Pudding Recipes

PUMPKIN GINGER BREAD PUDDING

Steps:

• Special equipment: 11 by 7-inch baking dish
• For the squash: Preheat the oven to 375 degrees 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.) 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.
• For the pudding: Preheat the oven to 350 degrees F.
• In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine. Mix in the pumpkin puree. 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.
• Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked.
• Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
• It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN GINGER BREAD PUDDING

Steps:

• Squash: Preheat the oven to 375 degrees F.
• Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange them on a baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour. Remove from the oven and let cool. (This can be done 1 or 2 days ahead.) 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.
• Pudding: Preheat the oven to 350 degrees F.
• In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well. Stir in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let it sit for 15 minutes.
• Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish, once the bread has soaked.
• Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
• It's fall in a dessert! To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN-GINGER BREAD PUDDING

Steps:

• 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 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.

GINGERBREAD BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

EASY PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
• Place bread cubes in the greased baking dish. Pour half-and-half on top.
• Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
• Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
• Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

PUMPKIN GINGER BREAD PUDDING

Steps:

• For squash: Preheat the oven to 375. Cut the squash in quarters and remove the seeds. Brush the insides with a little oil and arrange on baking sheet, skin side up. Roast in the preheated oven until the squash is soft all the way through, about 1 hour. Remove from the oven and let cool. (This can be done 1-2 days ahead.) When the squash is cold, remove it from the skin and puree in food processor. You'll need 2-1/2 C. of squash puree for this recipe. If the mixture is dry while pureeing, add a ladleful of the pudding mixture. For the pudding: Preheat the oven to 350. In large bowl, combine the heavy cream, eggs, brown sugar, spices and vanilla and mix well to combine. Mix in the pumpkin puree. Combine the bread, raisins and ginger in the baking dish. Pour the pudding mixture over the bread to cover and let sit for 15 min. Cook's Note: You may not use all of the filling. Add more filling if there's room in the dish once the bread has soaked. Bake in the preheated oven until the custard is set, about 20-25 min. To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.

PUMPKIN BREAD PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
• Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
• Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.