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Bread Pudding Pumpkin Dessert




Source of Recipe


from darlenem, a taste of home newsletter reader


Recipe Introduction


Darlene's comments:
When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table.


List of Ingredients




2 pumpkins, about 3 pounds each
4 lightly beaten eggs
1, 14 ounce can sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
6 cups cubed day old bread
1, 8 ounce can crushed pineapple, drained
1 cup chopped walnuts, optional
1 cup raisins, optional

Recipe



Wash the pumpkins.
Cut the tops off and throw away.
Scoop out seeds, (save for something else if desired), and
loose fibers.
In a large bowl, whisk the eggs, milk, sugar, salt, cinnamon,
ginger, cloves, and vanilla together.
Stir in the cubes, pineapple, walnuts and raisins.
Spoon into the pumpkin shells.
Place on a greased 15x10x1 inch baking sheet.
Cover the tops loosely with foil.
Bake at 350 degrees F., for 1 1/4 hours.
Uncover and continure baking for 15 - 30 minutes longer or
until the pumpkin is soft, and a knife inserted near the
center of the pudding comes out clean.
Serve scooped into dessert dishes and top with whipped
cream, if desired.
Makes 6 - 8 servings.