Stuffed Pumpkin With Cranberry-Raisin Bread Pudding
By southern chef in louisiana on November 07, 2005
Prep Time: 25 mins
Total Time: 1 hrs 25 mins
About This Recipe
"This is a beauty for your Thanksgiving holiday table. The ingredients for vanilla sauce are also listed."
2 tablespoons butter or 2 tablespoons
margarine, melted and divided
1/2 cup butter or 1/2 cup
chopped pecans, toasted
1 (16 ounce)
raisin bread, loaf cut into 1-inch cubes
lemons vanilla sauce
vanilla bean, split
1 tablespoon butter or 1 tablespoon
grated lemon rind
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° 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.
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Stuffed Pumpkin With Cranberry-Raisin Bread Pudding (cont.)