pumpkin bread pudding
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!
prep time
10 Min
cook time
1 Hr 45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 small sugar pumpkin
- 4 slices day-old bread; sour-dough with crust removed, cut up
- 3 - eggs, beaten
- 1 cup milk
- 1/2 cup lt.brown sugar
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon cinnamon, ground
- 1/4 cup craisins
- 1 tablespoon butter
How To Make pumpkin bread pudding
-
Step 1Carve around the top to remove the "cover/cap", save. Scoop out the seeds and stringy bits. Place on a greased pie pan. -
Step 2While you are mixing the ingredients for the pudding/filling for the pumpkin,preheat the oven to 350 degrees.
-
Step 3Spray the filled-pumpkin with the cover/cap all over with your favorite cooking spray/oil.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Breakfast
Category:
Puddings
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#sweet
Keyword:
#autumn
Keyword:
#colorful
Keyword:
#harvest-time
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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