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Pumpkin-Raisin Bread Pudding

Recipe for October 25, 2009

There are still pumpkins left to purchase at the market. When you read how this dish is presented you’ll want to try it before the pumpkins are gone!


  • 1 medium, wide-based, short pumpkin*
  • 6 tablespoons unsalted butter, melted
  • ¾ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup pure maple syrup
  • 1 loaf* dense white bread
  • ¾ cup golden raisins
  • 1 ½ cups whole milk or half-and-half
  • 3 large eggs*


Preheat oven to 375°. Cut the top off the pumpkin. Clean out the seeds and scrape out the stringy membranes and discard.

In a small bowl, combine the butter, brown sugar, cinnamon and maple syrup. Brush the inside of the pumpkin with 1 tablespoon of the butter mixture. Place on a baking sheet and bake for 45 minutes, or until tender when pierced with a fork.

Meanwhile, break the bread into bite-sized pieces and put in a large bowl with the raisins and nuts. Pour the remaining butter mixture over the bread and toss to coat well. In a measuring cup, whisk together the milk or half-and-half and eggs

When the pumpkin is tender, remove it from the oven and carefully fill it with the bread mixture. Top with the egg mixture. Push the ingredients down so that everything is soaked in the liquid.

Return to the oven and bake for 1 hour, or until the pudding puffs up in the middle and a knife inserted near the center comes out clean. Place on a rack and cool for at least 30 minutes. Cut in wedges and serve.

From Simply Organic by Jesse Ziff Cool

* Ingredients can be found at the market