Bread Pudding With Pumpkin Recipe

• 4-5 pound short, wide sugar pumpkin
• 2 tbsp. melted butter
• 1/3 c. plus 2 tbsp. sugar
• 2 c. lowfat milk
• 1/4 c. butter
• 2 c. stale bread with crusts, 1/4 to 1/2 inch cubes
• 3 Large eggs
• 2/3 c. raisins
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. PUMPKIN: Preheat oven to 350 degrees.
2. Clean pumpkin and make lid; brush with melted butter inside and sprinkle with 2 Tbsp.
3. sugar.
4. Put lid on set in baking pan and bake 20 min.
5. BREAD PUDDING: Scald lowfat milk, add in 1/4 c. butter and 1/3 c. sugar.
6. When butter melts, pour over bread cubes, stand 5 min.
7. Beat Large eggs, lowfat milk in raisins, salt, cinnamon and nutmeg.
8. Combine with bread.
9. Fill hot pumpkin.
10. Bake uncovered 1 1/2 to 1 3/4 hrs till custard is set (it will puff up and later go down).
11. Let stand 10 min.
12. Slice into wedges.
13. Serve with whipped cream or possibly brandy sauce.

short, butter, sugar, milk, butter, bread, eggs, raisins, salt, cinnamon, nutmeg

Taken from cookeatshare.com/recipes/bread-pudding-with-pumpkin-47003 (may not work)