Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
Photo by www.myrecipes.com

Ingredients

  • ½ cup butter or margarine, melted
  • ¾ cup chopped pecans, toasted
  • 2 tablespoons butter or margarine, melted and divided
  • 1 (2 1/2- to 3-pound) pumpkin*
  • 2 large eggs
  • 2 tablespoons sugar, divided
  • ½ cup fresh cranberries
  • + 4 more ingredients
    • Lemon-Vanilla Sauce
    • ½ cup sugar
    • 1 (16-ounce) raisin bread loaf, cut into 1-inch cubes
    • ¾ cup half-and-half

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 ta...

View full recipe at My Recipes

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