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pumpkin bread pudding

(2 ratings)
BakinTime avatar
Recipe by
Beth M.
@BakinTime
M.V. Island, MA

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!

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 45 Min
method Bake

Ingredients For pumpkin bread pudding

  • 1 sm
    sugar pumpkin
  • 4 slice
    day-old bread; sour-dough with crust removed, cut up
  • 3
    eggs, beaten
  • 1 c
    milk
  • 1/2 c
    lt.brown sugar
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
    cinnamon, ground
  • 1/4 c
    craisins
  • 1 Tbsp
    butter

How To Make pumpkin bread pudding

  • 1
    Carve around the top to remove the "cover/cap", save. Scoop out the seeds and stringy bits. Place on a greased pie pan.
  • 2
    While you are mixing the ingredients for the pudding/filling for the pumpkin,preheat the oven to 350 degrees.
  • 3
    Spray the filled-pumpkin with the cover/cap all over with your favorite cooking spray/oil.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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