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    Recipes » Soup

    Savory Bread Pudding Pumpkin Tureen

    Published: Jan 20, 2013 · Modified: Mar 18, 2021 by Marissa Stevens · 12 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    When our friend Barb throws a party, she goes all out. This pumpkin tureen, stuffed with a savory bread pudding that reminded me of this Cornbread Pudding with crusty bread instead of cornbread, was one of many courses she served for our friend Lorraine's birthday dinner. We finished the evening with generous slices of the dessert I'd made, Paula's Brown Sugar Cheesecake, then sat around with grins, rubbing our bellies.

    Individual Pumpkin Tureen

    From left to right are David (Lorraine's husband), Barb, Lorraine (birthday girl!), me, my Keith, and Tom (Barb's husband and fellow chef). Lily, Barb and Tom's daughter was there for the celebration; she took this photo.

    LorrainesBday

    And I have to show you one more photo of Barb because I love it. Tom snapped it, Barb unaware, at Rockefeller Center in New York last month.

    BarbAtRockefeller

    Barb made the tureen as one large pumpkin that we scooped from, which was lots of fun and more of a 'family style' approach. I decided to make individual tureens - the photo below shows the size I picked, a bit larger than an orange.

    PumpkinAndOrange

    To make the tureen, as Barb puts it, you "prepare the pumpkin as though you were going to make a jack-o-lantern and stop where you would normally make the face." It's very simple to assemble, then you just bake it within an inch of its life and devour. Be sure to bake the pumpkins in a baking dish, because they'll sputter and drip and make a mess of your oven if they're directly on a rack.

    2TureenWithoutCap
    TureenWithCap
    Individual Pumpkin Tureen

    Savory Bread Pudding Pumpkin Tureen

    Marissa Stevens
    Make as many of these as you have people around the table.
    4 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Servings 1 person
    Calories 590 kcal

    Ingredients
      

    • 1 small pumpkin about softball size
    • butter
    • 1 slice whole wheat sourdough rye, or other peasant style loaf cut into 1-inch cubes
    • ½ cup milk
    • 1 tablespoon minced onion
    • ¼ teaspoon horseradish
    • ¼ teaspoon fine sea salt
    • dash each of cayenne pepper, nutmeg, and freshly ground black pepper
    • ¾ ounce grated Gruyere cheese or Swiss

    Instructions
     

    • Preheat oven to 350 degrees°F.
    • Cut a lid from the pumpkin, a couple of inches from the stem all the way around. Take care to leave an angle so the cap will sit on top and not fall through.
    • Scoop out seeds and membrane from inside the pumpkin, I find a toothed grapefruit spoon works wonders for this. Discard the seeds or clean and roast them in oil and salt for a snack.
    • Rub the pumpkin cavity with butter and season lightly with salt and freshly ground black pepper. Fill cavity with bread cubes. Set aside.
    • In a small bowl, combine the milk, onion, horseradish, and seasonings; stir to combine.
    • Pour milk mixture over bread in pumpkin cavity. Top with grated cheese, smashing it down a bit so it sinks below the lid line.
    • Replace lid and place pumpkin(s) in glass baking dish.
    • Bake 1 ½ hours or until the outside of the pumpkin has browned slightly and interior flesh is soft.
    • Eat by scraping some of the pumpkin's flesh along with the savory bread pudding in each bite.
    • Enjoy!

    Nutrition

    Calories: 590kcalCarbohydrates: 107gProtein: 28gFat: 13gSaturated Fat: 7gCholesterol: 36mgSodium: 837mgPotassium: 4890mgFiber: 9gSugar: 46gVitamin A: 116177IUVitamin C: 123mgCalcium: 672mgIron: 12mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Chefyl says

      November 06, 2018 at 5:07 am

      4 stars
      Thanks for the fantastically simple yet unique recipe. I was glad it didn't call for eggs, but i think it would benefit from a bigger dose of horseradish. I used acorn squash as the "tureens" (and separately roasted the seeds with olive oil and salt, yum).

      Reply
      • Marissa says

        November 06, 2018 at 8:44 am

        Thanks, Chefyl. Love the idea of using acorn squash for these!

        Reply
    2. OishiiTreats says

      January 22, 2013 at 1:25 pm

      That is pretty amazing, I love bread pudding and adding pumpkin to it sounds perfect. I love the display to the pumpkin itself, just puts it over the top 🙂

      Reply
      • Marissa says

        January 27, 2013 at 8:40 am

        Thank you Neshanne!

        Reply
    3. Kate says

      January 21, 2013 at 4:17 pm

      What are you all drinking in that photo? Whatever it is, I want a glass. 🙂 I have seen stews served in pumpkin tureens like this, but never bread pudding! Such a fantastic idea. I have a new fellow in my life who loves bread pudding AND a pumpkin in my pantry... this might be happening soon.

      Reply
      • Marissa says

        January 27, 2013 at 8:40 am

        It was a blackberry sage concoction that Barb & Lily whipped up in the Vitamix - SO good. Congrats on the the new fellow who clearly has good taste. 🙂

        Reply
    4. Paula @ Vintage Kitchen says

      January 21, 2013 at 9:38 am

      Wow, this is really a showstopper! And as a lover of bread pudding, any kind, and pumpkin, it is made for me. Love the idea of everyone scooping their own food, it makes for a much more friendly party! How great that you made the cheesecake? Hope you liked it!

      Reply
      • Marissa says

        January 27, 2013 at 8:38 am

        The cheesecake was fabulous - truly a perfect recipe. Thank you!

        Reply
    5. Lorraine @ Not Quite Nigella says

      January 20, 2013 at 10:38 pm

      That is so clever! I'll save this for when it is pumpkin season here! 😀

      Reply
      • Marissa says

        January 27, 2013 at 8:38 am

        We're always having to save each other's recipes for later, aren't we. So odd to have opposite seasons.

        Reply
    6. a farmer in the dell says

      January 20, 2013 at 2:42 pm

      This is absolutely beautiful! I have a sugar pumpkin gathering dust on my counter top. I must take action now! What a lovely recipe.

      Reply
      • Marissa says

        January 27, 2013 at 8:37 am

        Thank you...loved your anniversary post!

        Reply

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