- 4-5 lb short, wide sugar pumpkin
- 2 tablespoons melted butter
- 1/3 cup plus 2 tablespoons sugar
- 2 cups milk
- 1/4 butter
- 2 cups stale bread in 1/4-12-inch cubes, crusts on
- (3 to 4 Slices)
- 3 eggs
- 2/3 cup raisins
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Clean out pumpkin, making a lid. Brush the inside with melted butter and sprinkle with 2 tablespoons sugar. Put lid back on, place in a baking pan, and bake in a preheated 350 degree oven for 20 minutes. Make the bread pudding: scald the milk; add 1/4 cup butter and 1/3 cup sugar. When the butter melts, pour the mixture over the bread cubes. Let stand for 5 minutes.
Beat eggs; mix in raisins, salt, cinnamon, and nutmeg. Combine with bread, and fill the warm pumpkin. Return to oven, uncovered. Bake for 1 1/2-1 3/4 hours or until the custard is set. The custard will puff up above the opening, but will sink down as it sets. Let stand for a least 10 minutes before serving. Slice into wedges to serve, much like a big wedge of pie or cake.
Makes 8-10 servings