Bread Pudding Pumpkin
Total TimePrep: 20 min. Bake: 1-1/2 hours
- 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 15x10x1-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 in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.
Nutrition Facts1 cup: 518 calories, 17g fat (4g saturated fat), 123mg cholesterol, 540mg sodium, 82g carbohydrate (59g sugars, 3g fiber), 15g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Nov 1, 2013
This is the best bread pudding I have ever tasted. I carve a jack o lantern face, using relief carving, in it before baking and every one loves the look and the taste. Thanks for a great idea and a great recipe.