Pumpkin Bread Pudding
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!
1 smallsugar pumpkin
4 sliceday-old bread; sour-dough with crust removed, cut up
1/2 clt.brown sugar
1/2 tspallspice, ground
1/2 tspcinnamon, ground
How to Make Pumpkin Bread Pudding
- 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.