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Bread Pudding Pumpkin

 Bread Pudding Pumpkin
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
6-8 ServingsPrep: 20 min. Bake: 1-1/2 hours

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

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.

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Bread Pudding Pumpkin (continued)

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.