Stuffed Pumpkin with Cranberry-Raisin Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve an impressive dinner party dessert stuffed in the season's signature fruit. This top-rated pumpkin recipe calls for all our favorite ingredients: butter, sugar, pecan, cranberries, and a rich Lemon-Vanilla Sauce. Ingredients:
1 (2 1/2- to 3-pound) pumpkin |
2 tablespoons butter or margarine, melted and divided |
2 tablespoons sugar, divided |
2 large eggs |
1/2 cup sugar |
1/2 cup butter or 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 |
lemon-vanilla sauce |
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.
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