Stuffed Pumpkin with
Cranberry-Raisin Bread Pudding
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) loaf raisin bread, 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 margarine
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice
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 degrees F 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 degrees F for 25 minutes.
Let pumpkin cool; spoon bread pudding evenly into pumpkin shell.
Cook vanilla bean, water, sugar, cornstarch and salt in a saucepan over
medium heat, stirring until smooth and thickened.
Stir in butter and remaining ingredients, and cook until thoroughly heated.
Remove vanilla bean.
Yields 12 servings; 1 2/3 cups sauce
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 pre-bake as with the larger pumpkin.)
Spoon bread pudding evenly into baked pumpkin shells.