BREAD PUDDING PUMPKIN

Bread Pudding Pumpkin image

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

Provided by Taste of Home

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 518 calories, Fat 17g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 540mg sodium, Carbohydrate 82g carbohydrate (59g sugars, Fiber 3g fiber), Protein 15g protein.