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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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:
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 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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