Bread Pudding Pumpkin

By Rachael W.

(Enrichment Cooking Class - Apples/Pumpkins)

2 medium pie pumpkins (about 3 lbs. each)

4 eggs, lightly beaten

1 can (14 oz) sweetened condensed milk

1/2 cup packed brown sugar

1 t. salt 1 t. ground cinnamon

1 t. vanilla

3/4 t. ground nutmeg

6 cups cubed, crustless, day-old bread

1 can (8 oz) crushed pineapple, drained

1 cup chopped nuts

1 cup raisins

Whipped Cream or Cool Whip (optional)

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers. In a large bowl, wisk the eggs, milk, brown sugar, salt, cinnamon, vanilla & nutmeg. Stir in bread cubes, pineapple, nuts & raisins. Spoon into pumpkin shells. Place on a greased 15x10x1 baking pan. Loosely cover tops with foil. Bake at 350 degrees for 1 1/4 hours. Uncover, bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Serve topped with whipped cream or cool whip.