Recipe by southern chef in louisiana
This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed.
- 1360.77 g pumpkin
- 29.58 ml butter or 29.58 ml margarine, melted and divided
- 29.58 ml sugar, divided
- 2 large eggs
- 118.29 ml sugar
- 118.29 ml butter or 118.29 ml margarine, melted
- 177.44 ml half-and-half
- 177.44 ml chopped pecans, toasted
- 453.59 g raisin bread, loaf cut into 1-inch cubes
- 118.29 ml fresh cranberries
lemons vanilla sauce
- 1 vanilla bean, split
- 236.59 ml water
- 118.29 ml sugar
- 29.58 ml cornstarch
- 0.59 ml salt
- 14.79 ml butter or 14.79 ml margarine
- 29.58 ml grated lemon rind
- 78.07 ml fresh lemon juice
Directions See How It's Made
- 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.
- For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.