Print Recipe

Stuffed Pumpkin with
Cranberry-Raisin Bread Pudding

Ingredients

Pudding

Lemon-Vanilla Sauce



Instructions

  1. Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use.
  2. Brush inside of pumpkin shell with 1 tablespoon melted butter.
  3. Sprinkle with 1 tablespoon sugar.
  4. Top with lid.
  5. Bake at 350 degrees F for 35 minutes.
  6. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  7. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  8. Bake pumpkin and bread pudding at 350 degrees F for 25 minutes.
  9. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell.
  10. Cook vanilla bean, water, sugar, cornstarch and salt in a saucepan over medium heat, stirring until smooth and thickened.
  11. Stir in butter and remaining ingredients, and cook until thoroughly heated.
  12. 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.

Southern Living, October 2002


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