Cheesy Bread Pudding Stuffed Pumpkins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted pumpkin halves filled with a savory bread pudding made with cream, broth, and two types of French cheese—Gruyère and Emmental. A rich, sophisticated vegetarian main for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 797mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1274mg
- Calcium
- 685mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 797MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.