Stuffed Pumpkin with Cranberry-Raisin Bread Pudding Source: Southern Living, October 2002
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 Lemon-Vanilla Sauce (recipe below) 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. 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 pre-bake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells. Yield, 12 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
