Pumpkin stuffed with Cranberry-Raisin Bread Pudding

Image from Southern Living.

I made this bread pudding one year but never tried it in individual pumpkins. I think the idea is cute and would be great for when you host Thanksgiving or a fall party with friends. I'll just have to host Thanksgiving this year and try this out or just throw a party for my friends and try it out. One way or another, I'm going to have to try this out.

Ingredients:   Pumpkin*, 2 Tbsp butter, melted, 2 Tbsp sugar, 2 eggs, 1 c sugar, .5 c butter melted, .75 c half-and-half, .75 c chopped pecans*, 1 loaf of raisin bread, .5 c fresh cranberries, 1 vanilla bean, 2 Tbsp cornstarch, 1/8 tsp sea salt, 1 Tbsp butter, 2 Tbsp lemon zest, 1/3 c fresh lemon juice.

Instructions: (1) Preheat oven to 350F. Cut off the top of a 2.5-3.5 lb. pumpkin. Keep the lid with the stem. Scoop out pumpkin seed and pulp and use for another time. Brush inside of pumpkin with 1 Tbsp melted butter and sprinkle with 1 Tbsp sugar. Top with lid and bake for 35 minutes. (2) Brush inside of baked pumpkin with another Tbsp of melted butter and sprinkle with another Tbsp of sugar. (3) Stir eggs, sugar, .5 c melted butter, half-and-half, pecans, cranberries and bread that has been cut into 1" cubes. Spoon mixture into a greased 8" square pan. (4) Bake Pumpkin and bread pudding at 350F for 25 minutes. (5) While pumpkin and pudding are baking, cook the vanilla bean, 1 c water, sugar, cornstarch, and salt in a saucepan over med heat, stirring until smooth and thickened. Stir in butter, lemon zest and lemon juice and cook until thoroughly heated. Removed vanilla bean. (6) Let pumpkin cool, then spoon pudding into pumpkin and serve with sauce.

*I toast the pecans before using them.
*You can use individual pumpkins (.5lb). Scoop out seeds and pulp. Sprinkle each shell with 1 tsp. butter and 1 tsp sugar and bake with bread pudding. You don't need to pre-bake if you are using smaller, individual pumpkins. You will need about 12 little pumpkins.

Pumpkin Caramel Pecan Bread Pudding

Image from Southern Living.

There are few bread puddings that I like and this is one of them. I got this recipe awhile ago from Southern Living Magazine. It was a hit when I made it one Thanksgiving. I love the caramel pecan sauce. It reminds me of eating pralines. Having individual ramekins, makes this dish more personal but you can cook it in one large dish* if you don't have them.

Enjoy.

Ingredients:  4 large eggs, 2 cans (15 oz) of pumpkin*, 1.5 c milk, 1 c half-and-half, 1 c sugar, 1 tsp cinnamon, .5 tsp sea salt, .5 nutmeg, 1.5 tsp vanilla, 1 loaf of French bread, 1 c pecans, 1 c packed light brown sugar, .5 c butter, 1 TBSP corn syrup

Instructions: (1) Whisk eggs, pumpkin, milk, half-and-half, sugar, cinnamon, salt, nutmeg, .5 tsp vanilla in a large bowl. (2) Cut bread into 1" pieces (about 10 c) and add bread pieces to mixture. Stir to coat thoroughly. Cover with Saran-Wrap and chill for 8-24 hours. (3) Preheat oven to 350F. Spoon mixture into individual 6-oz ramekins that have been lightly buttered*. Place ramekins on a foiled lined baking sheet. Bake for 50 min. and shield with foil after 30 min. (4) While pudding is baking, make sauce by adding pecans to a medium skillet and heat over med-low heat, stirring often for 3-5 minutes. Add brown sugar, butter, corn syrup to a small saucepan and cook over medium heat, stirring occasionally for 3-4 minutes or until sugar is dissolved. Remove from heat and stir in 1 tsp vanilla and pecans. (5) Drizzle sauce on ramekins and bake for 5 minutes more or until sauce is heated through and begins to boil.

*I usually make my own puree from freshly grown sugar pumpkins from a local organic farmer.
*If you are using ramekins, you will need about 12. I use PAM to spray the ramekins.
*If you are baking as one dish, spoon chilled mixture into a 13x9 baking dish that has been lightly buttered. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes. Add sauce and bake for another 5 minutes.