1 4-lb sugar pumpkin or kabocha squash
Extra-Virgin Olive Oil, for brushing
4 large eggs
1 Cup packed light brown sugar
1-1/2 tsp Sri Lankan Cinnamon
1/2 tsp Pumpkin Pie Spice
2 Cups heavy cream
1-1/2 tsp Vanilla Extract, Bourbon Island
1 loaf cinnamon brioche, challah, or plain pound cake, diced (about 10 Cups)
1/2 Cup golden raisins
1/4 Cup Diced Crystallized Ginger
Confectioners’ sugar, for garnish
Preheat the oven to 375 °F. Cut the pumpkin or squash into quarters and scoop out the seeds. Brush the insides with olive oil and arrange on a baking sheet, skin-side up / cut side down. Roast in the preheated oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove baking sheet from the oven and allow squash to cool. Discard the skin and purée the flesh in a food processor until smooth.
Decrease oven temperature to 350°F. In a large bowl, combine 2-1/2 Cups of the pumpkin or squash purée, along with the eggs, brown sugar and spices. Whisk in the cream and vanilla.
In a 7″ x 11″ baking dish, combine the bread cubes, raisins, and ginger. Pour the pumpkin/cream pudding mixture over the bread cubes to cover, and allow mixture to sit 15 minutes. Bake in the preheated oven until the custard is “set,” about 40 minutes. Remove baking dish from oven, and spoon pudding into bowls with sprinkle a dusting of confectioners’ sugar on top, if desired.
We’re borrowing and adapting this recipe from Food Network’s Anne Burrell