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, 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
* 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.
- 1 vanilla bean, split
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons grated lemon rind
- 1/3 cup fresh lemon juice
- Pudding: 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.
- Lemon-Vanilla Sauce: 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
Source: Southern Living, October 2002