Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Categories: Puddings- Custard- Flan

Ingredients

• 1 (2 1/2 to 3 lb.) pumpkin
• 2 Tbsp. butter or margarine, melted and divided
• 2 Tbsp. 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 oz.) raisin bread loaf, cut into 1-inch cubes
• 1/2 cup fresh cranberries
• Lemon-Vanilla Sauce:
• 1 vanilla bean, split
• 1 cup water
• 1/2 cups sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. salt
• 1 Tbsp. butter or margarine
• 2 Tbsp. grated lemon rind
• 1/3 cup fresh lemon juice

Directions

1. 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 Tbsp. melted butter. Sprinkle with 1 Tbsp. sugar. Top with lid.
2. Bake at 350 degrees for 35 minutes.
3. Brush inside of baked pumpkin shell with 1 Tbsp. butter; sprinkle with 1 Tbsp. sugar.
4. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
5. Bake pumpkin and bread pudding at 350 degrees for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.

6. Note: For individual servings, substitute 12 (1/2lb.) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 tsp. butter and 1 tsp. sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.

7. Lemon- Vanilla Sauce:

8. Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
9. Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean.

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