Name: Bread Pudding Pumpkin
Yield: 4 servings
Ingredients: 2 medium pie pumpkins (about 3 pounds each); 4 eggs, lightly beaten; 1 can (14 ounces) sweetened condensed milk; 1/2 cup packed brown sugar; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 3/4 teaspoon ground nutmeg; 6 cups cubed crustless day-old bread; 1 can (8 ounces) crushed pineapple, drained; 1 cup chopped walnuts; 1 cup raisins

Servings: 4 persons

2 medium pie pumpkins (about 3 pounds each)
4 eggs, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cups cubed crustless day-old bread
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins

1
Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
2
Place on a greased 15x10x1-in. baking pan. Loosely cover tops with foil. Bake at 350u00b0 for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bread Pudding Pumpkin

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