A ton of cheese and bread walk into a pumpkin et voila, CHEESY BREAD PUDDING STUFFED PUMPKIN!
One of my friends from college visited Alex and me this weekend. She was so ridiculously excited to bake together that she told me 3 times in the week leading up to her visit.
While we were rolling out pizza dough one evening, she asked me “What’s your favorite food? I mean, besides brownies?”
I smiled so big my teeth showed through. All of my best friends know how much I love brownies.
But I had to think for a minute about my Second Favorite Food.
“Well,” I said, “sometimes I love pad thai, and other times nothing is better than a hamburger. But honestly? I think it has to be bread.”
I mean, how can you not like bread. I don’t have to sit here and type it out for you because everyone likes bread. Even gluten-free people, which is why they made gluten-free bread. So they could have their own bread. Duh.
It being fall and all, I had to incorporate pumpkin into things. I’ve been making this adapted version of Gourmet‘s roasted pumpkin with cheese fondue since high school, and each time I relive it’s flavors I’m reminded on how freaking much I love bread.
Now I know you probably have your Thanksgiving planned out, but you NEED to add this to your T-gives menu. So. Worth.
Cheesy Bread Pudding Stuffed Pumpkins
- 1 large baguette, cut into 1/2-inch slices
- 3 2-pound OR 1 6-pound pumpkin
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup chicken or vegetable broth
- 1/2 teaspoon grated nutmeg
- 1 teaspoon fresh thyme, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups coarsely grated Gruyère
- 2 cups coarsely grated Emmental
- 1 tablespoon olive oil
- Preheat oven to 450°F.
- Place baguette slices on a large baking tray and toast for 5-7 minutes, until slightly crispy. Remove from oven and allow to cool slightly.
- Cut a large circle around the stem of the pumpkin(s) to create a lid. Remove pumpkin seeds and innards. Season inside of pumpkin with 1/2 tsp salt.
- In a medium bowl, whisk together cream, milk, chicken/vegetable broth, nutmeg, thyme, salt, and black pepper. In a separate bowl, combine grated cheeses.
- Place a layer of toasted bread in bottom of pumpkins, then cover with about 3/4 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top. If you have any cream mixture left over, pour it on top.
- Place top back on pumpkins and brush the entire outside of the pumpkins with olive oil. Bake for an hour and a half, until the pumpkins are slightly soft to the top and filling puffs up slightly.
- To serve, cut pumpkins in half or quarters and top with more fresh thyme!
Recipe adapted from Gourmet.