Recipe for...Bread Pudding in Pumpkins


Recipe for... bread recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Bread Pudding in Pumpkins This recipe is rated : 0 Recipe Ingredients 2 medium pie pumpkins (about 3 pounds each) 4 eggs, lightly beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup packed brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3/4 teaspoon ground nutmeg 6 cups cubed crustless day-old bread 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 1 cup raisins Cooking Procedures Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells. Place on a greased 15 x 10 x 1-inch jellyroll pan. Loosely cover tops with foil. Bake at 350 degrees F 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. Yield: 6-8 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: oonful of minced onion, and one teaspoonful of minced parsley ; at the last add three tablespoonfuls of fine bread-crumbs. Form into balls as big as a walnut by means of two spoons, which dip into boiling water every now and then. Place the balls one beside the other on a flat pie-dish which has been buttered previously. When ready to put them into the boiling water, or soup, heat the dish. The balls will drop easily into the cooking-vessel. Boil gently for about ten to fifteen minutes.
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