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