GINGER SCENTED PUMPKIN BREAD PUDDING
Philippe Chin, Owner of CuiZine |
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Ingredients
4 medium pumpkins for pie
2 cups diced bread (1/2’ squares)
1 tbsp. Grind Fresh Ginger
1 tsp. cardamon powder
1 tsp. kosher salt
3 eggs
3 cup milk
1/2 cup granulated Light Brown sugar |
Method
Preheat oven to 375ºF.
Cut the pumpkins in half (I always use a electric knife or a meat cleaver)
Remove all the seed.
On a cookie sheet place the pumpkin cut side up.
Roast for about 1 hour or until flesh is soft.
Turn oven temperature too 325ºF.
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 mild and ginger to a simmer.
Add the milk mixture, the diced bread and mix well together using a large kitchen spoon.
Spoon equally 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.
Serves 6 |
