Pumpkin Ginger Bread Pudding

Ingredients:

• 1 (1.8 kg) sugar pumpkin or kabocha squash
• 1/4 cup diced candied ginger
• Extra virgin olive oil for lubrication
• 4 eggs category CO
• 1 cup light brown sugar (tamp down firmly)
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1.5 tsp natural vanilla extract
• 1/2 cup light raisins
• 1 cinnamon brioche bun, challah, or plain, diced (about 10 cups) pound cake
• 2 cups heavy cream
• Powdered sugar for decoration (optional)

Preparation:

1. Preheat the oven to 190°C. Cut the pumpkin into quarters and remove the seeds. Lightly brush the center with olive oil and place skin-side down on a baking sheet.
   
   Roast in the oven until the pumpkin is completely tender, about 1 hour. Remove from the oven and let cool. Remove the skin and puree the flesh in a food processor. (The puree can be made 1-2 days in advance.)
2. Prepare pumpkin sauce: In a large bowl, combine 2.5 cups pumpkin puree, eggs, brown sugar, and spices. Add cream and vanilla.
3. Preheat oven to 180°C. Combine bread, raisins, and ginger in a 18x28 cm baking dish. Pour the pudding sauce over the bread and let it sit for 15 minutes. (You don't have to pour all the mixture in at once; you can add more if there's still room in the pan as the bread gets soaked.)
   
   Bake in a preheated oven until the sauce thickens, about 40 minutes. Divide the bread pudding among deep bowls and dust with powdered sugar, if desired. A perfect combination.