PUMPKIN BREAD PUDDING IN A PUMPKIN SHELL
Recipe courtesy of:
Songbird Prairie Bed and Breakfast, Valparaiso, Indiana
Sweet songs of bluebirds invite you to wander on deep-shaded paths that wind through sheaves of prairie grass and wild rose. Located just 1 hour from downtown Chicago and 2 1/2 hours from Indianapolis, there will always be plenty to do on your getaway.
Pumpkin Bread Pudding In a Pumpkin Shell
• 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
Cut off the top of a medium sized pumpkin remove seeds and fibers.
Place pumpkin in a square pan that has 1 inch of boiling water in it.
Bake shell for 30 minutes at 350 degrees.
Fill shell with pudding mixture and bake 1 1/2 hours longer.
Set pumpkin lid in oven for last hour of baking.
Toast bread slices and brush with melted butter and cut into cubes.
In a saucepan, blend evaporated milk, half and half, sugar and pumpkin with wire whisk until smooth.
Heat until bubbles appears 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 pumpkin mixture.
Pour egg mixture into remaining pumpkin mixture and mix well.
Pour over bread and let stand 15 minutes.
Heat oven to 350 degrees. Fold in dates and nuts.
Transfer to pumpkin shell that has been previously baked for 30 minutes and bake according to directions above.