Bread Pudding Pumpkin

12 ingredients
2 steps

Ingredients

  • 2 medium pie pumpkins (about 3 pounds each)
  • 4 eggs, lightly beaten
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground nutmeg
  • 6 cups cubed crustless day-old bread
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup raisins

Directions

  1. 1
    Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
  2. 2
    Place on a greased 15x10x1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.

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