Ginger Scented Pumpkin Bread Pudding
By Philippe Chin, Executive Chef at Walter E. Washington Convention Center
4 medium pumpkins for pie
2 cups diced bread (1/2 inch squares)
1 tablespoon ground gresh ginger
1 teaspoon cardamon powder
1 teaspoon kosher salt
3 cups milk
1/2 cup granulated light brown sugar
1. Preheat oven to 375F. Cut the pumpkins in half (I always use a electric knife or a meat cleaver) and remove all the seeds. On a cookie sheet, place the pumpkin cut side up. Roast for about 1 hour or until flesh is soft. Turn oven temperature to 325F.
2. Using a tablespoon scrape the flesh out of the skin of 1 pumpkin. Place in a mixing bowl, add the cardamon and mash the pumpkin until smooth, whisk in the eggs. In a medium sauce pan over high heat, bring milk and ginger to a simmer. Add the milk mixture, the diced bread and mix well together using a large kitchen spoon. Spoon equal amounts of the bread mixture inside the hole in the four roasted pumpkins. Top with the brown sugar. Cook in the oven on a cookie sheet for about 20 minutes.