STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING

Stuffed Pumpkin with Cranberry Raisin Bread Pudding image

Provided by My Food and Family

Time 1h

Number Of Ingredients 11

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Ingredients

3 units pumpkin
2 tablespoons butter or margarine
2 tablespoons sugar
2 units eggs
0.5 cups sugar
0.5 cups butter or margarine
0.75 cups halfand
0.75 cups pecans
16 ounces raisin bread loaf
0.5 cups cranberries
1 units sauce

Steps:

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°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°F for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g