Stuffed Pumpkin With Cranberry-Raisin Bread Pudding |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed. Ingredients:
3 lbs pumpkin |
2 tablespoons butter or 2 tablespoons margarine, melted and divided |
2 tablespoons sugar, divided |
2 large eggs |
1/2 cup sugar |
1/2 cup butter or 1/2 cup margarine, melted |
3/4 cup half-and-half |
3/4 cup chopped pecans, toasted |
1 (16 ounce) raisin bread, loaf cut into 1-inch cubes |
1/2 cup fresh cranberries |
1 vanilla bean, split |
1 cup water |
1/2 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 tablespoon butter or 1 tablespoon margarine |
2 tablespoons grated lemon rind |
1/3 cup fresh lemon juice |
Directions:
1. Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
2. Bake at 350° for 35 minutes.
3. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
4. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
5. Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
6. Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
7. For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
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