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Swiss Pumpkin Bread Recipe

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This recipe for Swiss Pumpkin Bread is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eating pumpkin, about 4 and 1/2 Ibs
a 14 inch baguette, cut into 1/4-inch slices, then lightly toasted
1/4 Ib Gruyere cheese, grated
1 and 3/4 cups half-and-half
2 large eggs
1 and 1/2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon nutmeg
Directions:
Directions:
Preheat the oven to 350. Carefully cut a 1 inch slice of the top of the pumpkin. Reserving the top, scoop out and discard the seeds and strings. Make three layers each of toast and cheese in the pumpkin cavity, alternating layers and ending with cheese. Whisk together the half-and-half, eggs, salt, pepper, and nutmeg and slowly pour the mixture into the pumpkin. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours. Serve by scooping out the pumpkin flesh with the
bread and cheese.

 

 

 

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