Pumpkin Bread Pudding

posted by Cissy 09-07-100 3:49 PM

Pumpkin Bread Pudding

4-5 lb. short, wide sugar pumpkin
2 Tbl. melted butter
1/3 cup plus 2 Tbl. sugar
2 cups milk
1/4 cup butter
2 cups stale bread in 1/4 to 1/2 inch cubes (leave crusts on)
3 eggs
2/3 cup raisins
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Clean out pumpkin, making a lid. Brush inside with melted butter and sprinkle with 2 Tbl. sugar. Replace lid and bake in preheated 350 oven for 20 minutes.

Scald milk. Add 1/4 cup butter and 1/3 cup sugar. When butter mixture melts, pour over bread cubes and let stand for 5 minutes. In a separate bowl, beat eggs, mix in raisins, salt, cinnamon and nutmeg. Combine with bread and fill warm pumpkin with mixture.

Return to oven, uncovered, and bake for 1 1/2 to 1 3/4 hours or until custard is set. Custard will puff up above opening, but sink down as it sets. Let stand for at least 10 minutes before serving.

Slice into wedges to serve, much like a big wedge of pie or cake. (Serves 8 to 10)

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