In her recently released magnum opus, Gran Cocina Latina, chef and restaurateur Maricel Presilla shares a recipe for a custardy bread pudding studded with pisco-plumped prunes. The generous recipe serves 10 to 12 people and can be made a day in advance, so the dish is ideal for holiday gatherings. If you can find it, the chef recommends using fragrant pisco Italia. Presilla's original recipe called for roasted squash purée but we took her suggestion and substituted in canned pumpkin purée to quicken our prep time. To see an easy way to cut squash, click here to view a video from Tasting Table and our television partner, Plum TV.