Stuffed Pumpkin With Cranberry-Raisin Bread Pudding

Name: Stuffed Pumpkin With Cranberry-Raisin Bread Pudding
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 serving(s)
Ingredients: 1360.77 g pumpkin; 29.58 ml butter or 29.58 ml margarine, melted and divided; 29.58 ml sugar, divided; 2 large eggs; 118.29 ml sugar; 118.29 ml butter or 118.29 ml margarine, melted; 177.44 ml half-and-half; 177.44 ml chopped pecans, toasted; 453.59 g raisin bread, loaf cut into 1-inch cubes; 118.29 ml fresh cranberries; 1 vanilla bean, split; 236.59 ml water; 118.29 ml sugar; 29.58 ml cornstarch; 0.61 ml salt; 14.79 ml butter or 14.79 ml margarine; 29.58 ml grated lemon rind; 78.78 ml fresh lemon juice

Submitted by southern chef in lo

"This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed."

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Ready In:: 1hr 25mins
Ingredients:: 18
Serves:: 12

ingredients

1360.77 g pumpkin
29.58 ml butter or 29.58 ml margarine, melted and divided
29.58 ml sugar, divided
2 large eggs
118.29 ml sugar
118.29 ml butter or 118.29 ml margarine, melted
177.44 ml half-and-half
177.44 ml chopped pecans, toasted
453.59 g raisin bread, loaf cut into 1-inch cubes
118.29 ml fresh cranberries
lemons vanilla sauce
1 vanilla bean, split
236.59 ml water
118.29 ml sugar
29.58 ml cornstarch
0.61 ml salt
14.79 ml butter or 14.79 ml margarine
29.58 ml grated lemon rind
78.78 ml fresh lemon juice

directions

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.
Bake at 350° for 35 minutes.
Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
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.
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.
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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RECIPE SUBMITTED BY

southern chef in lo

white springs, FL

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.

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