Bread Pudding Pumpkin Recipe

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.