This pumpkin is filled with a mixture of bread pudding and cinnamon cream cheese. It’s the perfect fall dessert!
This delicious pumpkin pudding is a great way to use up all those pumpkins you’ve been buying this fall. This recipe includes a brown sugar-glazed bread and cream cheese mixture that gets baked with a sweetened cinnamon-spiced custard, then layered into cubes of pureed pumpkin for an extra creamy treat!.
The “stuffed pumpkin dessert” is a sweet and savory dish that can be made with any type of squash or pumpkin. The recipe calls for cream cheese, bread crumbs, brown sugar, cinnamon, nutmeg, ginger, salt and pepper.
CHEESY BREAD PUDDING STUFFED PUMPKIN! A ton of cheese and bread walk into a pumpkin, and voila, CHEESY BREAD PUDDING STUFFED PUMPKIN!
This weekend, one of my college pals came to see Alex and me. She informed me three times in the week leading up to her visit that she was insanely anxious to bake with me.
“What’s your favorite food?” she asked as we were spreading out pizza dough one evening. Aside from brownies, I mean?”
I grinned so wide that my teeth were visible. My closest friends all know how much I like brownies.
However, I had to pause for a moment to consider my Second Favorite Food.
“Well, sometimes I like pad thai, and other times nothing beats a hamburger,” I said. But, honestly, what do you think? I believe it must be bread.”
Bread, bread, bread, bread, bread, bread, bread, bread, bread, bread, bread, bread, bread, bread
I mean, who doesn’t enjoy bread? I don’t need to write it for you since everyone like bread. Even gluten-free individuals, which is why gluten-free bread was created. So they’d be able to bake their own bread. Duh.
Because it’s autumn, I had to include pumpkin in my creations. Since high school, I’ve been cooking this updated version of Gourmet’s roasted pumpkin with cheese fondue, and every time I revisit the tastes, I’m reminded of how much I adore bread.
Now, I understand that you may have have your Thanksgiving food planned, but you must include this on your T-gives menu. So. Worth.
- 1 baguette, sliced into 1/2-inch thick slices
- 3 pound pumpkins OR 1 pound pumpkin
- 1 quart of thick cream
- 1/2 gallon of whole milk
- 1 cup broth (chicken or veggie)
- 1/2 teaspoon nutmeg, grated
- 1 teaspoon minced fresh thyme
- 1 teaspoon kosher salt
- a quarter teaspoon of black pepper
- 2 cups Gruyère cheese, finely grated
- 2 cups Emmental cheese, finely grated
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 450 degrees Fahrenheit.
- Toast baguette slices for 5-7 minutes on a large oven sheet, until slightly crusty. Remove from the oven and set aside to cool for a few minutes.
- To make a lid, cut a big circle around the stem of the pumpkin(s). Remove the seeds and guts from the pumpkin. 1/2 teaspoon salt on the interior of the pumpkin
- Whisk together cream, milk, chicken/vegetable broth, nutmeg, thyme, salt, and black pepper in a medium mixing bowl. Combine grated cheeses in a separate bowl.
- Cover the bottom of the pumpkins with a layer of toasted bread, then 3/4 cup cheese and 1/2 cup cream mixture. Continue adding the bread, cheese, and cream mixture until the pumpkin is almost full. If you have any leftover cream mixture, spoon it over top.
- Replace the tops on the pumpkins and brush the whole exterior with olive oil. Bake for an hour and a half, or until the pumpkins are tender on top and the filling has puffed up somewhat.
- Cut pumpkins in half or quarters before serving, then garnish with additional fresh thyme!
Gourmet provided the inspiration for this recipe.
This recipe is a healthy stuffed pumpkin with cheesy bread pudding. This dish has a creamy cheese sauce, salty bacon and crunchy bread crumbs.
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- stuffed mini pumpkin recipes