Ingredients Jump to Instructions ↓

  1. 2 medium pie pumpkins (about 3 pounds each )

  2. 4 eggs, lightly beaten

  3. 1 can (14 ounces) sweetened condensed milk

  4. 1/2 cup packed brown sugar

  5. 1 teaspoon salt

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon vanilla extract

  8. 3/4 teaspoon ground nutmeg

  9. 6 cups cubed crustless day-old bread

  10. 1 can (8 ounces) crushed pineapple, drained

  11. 1 cup chopped walnuts

  12. 1 cup raisins

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback