Cheesy Bread Pudding Baked in a Pumpkin
Prep time :
Bake/Cook time :
6 to 8 servings
- 1 fresh pumpkin (about 7 lbs)
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon nutmeg
- 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 French Baguette, sliced and lightly toasted
- 1 cup grated Gruyere
- 1 cup grated white cheddar
- Remove stem from small pumpkin (about 7 pounds).
- Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all pulp and seeds from inside leaving all the flesh.
- Whisk together chicken broth, cream, nutmeg, sugar, salt and pepper. Put a layer of bread in bottom of pumpkin, followed by a handful of cheese and a half cup of stock/cream mixture and then repeat until full. If you cannot use all bread or cheese, that is fine - but use all of liquid mixture. Place filled pumpkin in an oiled roasting pan. Brush pumpkin with a little olive oil and place in a 450 degree oven for 1 hour and 15 minutes or until tender. Serve by scooping out some of cooked pumpkin with cheesy bread filling.
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