Pumpkin Bread Pudding

Beth M.

By
@BakinTime

This idea appealed to me, after I went to an Applefest in a nearby town. There were delicious looking pies, cookies and this bread pudding in a real pumpkin.

I used a small sugar pumpkin, then carved around the top to make a removeable cap and took out the seeds and stringy bits.

I made up a small amount of breadpudding, to fill it. Just from memory, using less of everything. It was delicious, the kids loved it!


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Comments:

Serves:

6

Prep:

10 Min

Cook:

1 Hr 45 Min

Method:

Bake

Ingredients

1 small
sugar pumpkin
4 slice
day-old bread; sour-dough with crust removed, cut up
3
eggs, beaten
1 c
milk
1/2 c
lt.brown sugar
1/2 tsp
allspice, ground
1/2 tsp
cinnamon, ground
1/4 c
craisins
1 Tbsp
butter

Directions Step-By-Step

1
Carve around the top to remove the "cover/cap", save. Scoop out the seeds and stringy bits. Place on a greased pie pan.
2
While you are mixing the ingredients for the pudding/filling for the pumpkin,preheat the oven to 350 degrees.
3
Spray the filled-pumpkin with the cover/cap all over with your favorite cooking spray/oil.
4
Bake on middle shelf of oven for an hour, but check half way through and remove the cover/cap, and continue baking both parts for an hour total. If not browned enough, cook a little longer until golden. Scoop out the pudding, and place a spoonful of the pumpkin itself on the bowl. Serve warm with ice cream or whipped cream.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy