Bread Pudding Pumpkin Recipe

Bread Pudding Pumpkin Recipe photo by Taste of Home

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When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. —Darlene Markel, Mt. Hood, Oregon

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Bread Pudding Pumpkin Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 6-8 Servings

20 90 110

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) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1 cup chopped walnuts
1 cup raisins

Directions

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.
Place on a greased 15-in. x 10-in. x 1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 518 calories, 17 g fat (4 g saturated fat), 123 mg cholesterol, 540 mg sodium, 82 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Bread Pudding Pumpkin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p137