Roast Pumpkin Bread Pudding
 
 
Ingredients
  • 1 (7-pound) orange pumpkin
  • 1 (8 ounce) block cream cheese, at room temperature
  • 1 cup (packed) dark brown sugar
  • 4 large eggs
  • 2 cups half and half
  • 1 tbsp. ground cinnamon
  • ½ tsp. freshly grated nutmeg
  • ¼ tsp. allspice
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 2 tsp. dark rum
  • 1 (12 ounce) loaf of gluten free bread, cut into ½-inch cubes (about 4 cups total)
  • 2 tbsp. vegetable oil
Instructions
  1. Preheat oven to 425°F with rack in lower third.
  2. Remove top of pumpkin by cutting a circle around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired).
  3. In a large bowl, combine cream cheese and brown sugar with a wooden spoon. Add eggs, one at a time, then half and half. Whisk in cinnamon, nutmeg, allspice, salt, vanilla, and rum. Fold in bread.
  4. Pour bread pudding mixture into prepared pumpkin. Cover opening with aluminum foil then top with pumpkin lid. Wrap pumpkin stem with more foil to prevent burning.
  5. Place pumpkin on baking sheet and brush outside of pumpkin all over with vegetable oil. Bake until pumpkin is tender and filling is puffed, about 1 hour. Remove lid and continue to roast for another 15 minutes.
  6. To serve, scoop bread pudding into bowls, scraping down sides of pumpkin to incorporate pumpkin flesh into bread pudding.
Recipe by Allons-Eat! at https://www.allonseat.com/roast-pumpkin-bread-pudding/