* Punkin Head Willy's
Pumpkin Bread Pudding

     This is a great fall desert that's easy but looks kind of exotic on the average table. Have this for desert after a Docktoberfest Dinner. What a great way to end a great fall day of Leaf Peepin'. This is just one of the Things I Like About Fall.


> 1 4 to 5 pound short fat pumpkin.
> 2 to 3 TBSP melted butter.
> 2 to 4 TBSP brown sugar.
> 1/3 cup sugar.
> 2 cups milk.
> 1/4 cup butter.
> 2 cups stale bread cubed, with or without crusts.
> 3 eggs.
> 2/3 cup raisins.
> 1 tsp cinnamon.
> 1/2 tsp nutmeg.


> Clean out the punkin and keep the "lid".
> Pour in the melted butter and turn the punkin to coat the inside.
> Sprinkle the brown sugar over the inside and put the lid on.
> Bake on a baking pan at 350 for around 20 minutes.

While It's Baking:

> Scald the milk.
> Add the 1/4 cup butter and 1/3 cup sugar.
> Pour the mixture (after the butter melts) over the bread cubes.
> Let it sit and soak for 5 minutes.
> Beat the eggs.
> Mix in the raisins, cinnamon and nutmeg.
> Mix with the soggy bread and pour into the punkin.
> Bake at 350 without the lid for about an hour and a half. Until the bread pudding "sets up".
> Let stand for a bit before serving... It stays quite hot.
> Slice into wedges an serve like pie with good icecream or fresh whipped cream.

* My friend Doctor Bob Green told a story of asking for "Punkin Head Willy" instead of "Mountain Top Willy" at a book store for a fourth grade reading assignment. Now... Doctor Bob's cosmetic surgery skills could help Punkin Head Willy lead a normal and happy life.