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
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.