Stuffed Pumpkin With Cranberry-Raisin Bread Pudding Recipe

Name: Stuffed Pumpkin With Cranberry-Raisin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; lemons vanilla sauce; 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

Servings: persons

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
lemons vanilla sauce
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

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 350u00b0 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 350u00b0 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.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 lbs pumpkin, 2 tablespoons butter or 2 tablespoons margarine, melted and divided, 2 tablespoons sugar, divided, 2 large eggs, and more.

Yes, Stuffed Pumpkin With Cranberry-Raisin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Pumpkin With Cranberry-Raisin Bread Pudding

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