Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Stuffed Pumpkin with Cranberry-Raisin Bread Pudding Recipe
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.

Yield:

12 servings

Recipe from


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

Preparation

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.

Note:

October 2002
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