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Pumpkin Bread Pudding In a Pumpkin Shell

Source: www.BnBFinder.com
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RECIPE INGREDIENTS
For the Shell:
1 whole medium sized pumpkin

For the Pudding:
1 pound loaf of egg bread sliced
1 stick of butter
2-12 ounce cans of evaporated milk
3 cups of gourmet half and half
1 cup of sugar
1 cup of 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
DIRECTIONS
FOR THE SHELL:
Cut off the top of pumpkin; remove seeds and fibers. Place pumpkin (without the lid) in a square pan that has 1 inch of boiling water in it. Bake shell for 30 minutes at 350 degrees F.


FOR THE PUDDING:
Toast bread slices. Brush with melted butter and cut into cubes. In a saucepan, blend undiluted milk, half and half, sugar and pumpkin with wire whisk until smooth. Heat until bubbles appear around the sides of pan. Remove from heat.


In a large bowl, whisk the eggs with ginger, cinnamon, vanilla and salt until well-blended. Then beat in a cup of the hot pumpkin mixture to temper the eggs. Pour tempered egg mixture into remaining pumpkin mixture and mix well. Pour over bread and let stand 15 minutes. Fold in dates and nuts.


Transfer to baked pumpkin shell. Bake 1 1/2 hours longer. Set pumpkin lid in oven for last hour of baking.


Recipe reprinted by permission of Songbird Prairie Bed and Breakfast, IN. All rights reserved.
Date Added: 01/01/2008
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