Pumpkin Bread Pudding In a Pumpkin Shell
- For the Shell:
- 1 whole medium sized pumpkin
- For the Pudding:
- 1 pound loaf egg bread, sliced
- 1 stick butter
- Two 12-ounce cans evaporated milk
- 3 cups half-and-half
- 1 cup sugar
- 1 cup cooked, pureed pumpkin or canned pumpkin
- 6 large eggs
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 cup sliced dates or raisins
- 1 cup walnuts
FOR THE SHELL:
Cut off the top of the pumpkin; remove the seeds and fibers. Place the pumpkin (without the lid) in a square pan that has 1 inch of boiling water in it. Bake the shell for 30 minutes at 350 degrees F.
FOR THE PUDDING:
Toast the bread slices. Brush with melted butter and cut into cubes. In a saucepan, blend the milk, half-and-half, sugar and pumpkin with a wire whisk until smooth. Heat until bubbles appear around the sides of the pan. Remove from heat.
In a large bowl, whisk the eggs with ginger, cinnamon, vanilla and salt until well blended. Beat in a cup of the hot pumpkin mixture to temper the eggs. Pour the tempered egg mixture into the remaining pumpkin mixture and mix well. Pour over the bread and let stand 15 minutes. Fold in the dates and nuts.
Transfer to the baked pumpkin shell. Bake 1 1/2 hours longer. Set the pumpkin lid in the oven during the last hour of baking.
Recipe reprinted by permission of <I>Songbird Prairie Bed and Breakfast, IN<. All rights reserved.
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