Stuffed Pumpkin With Cranberry Raisin Bread Pudding Food

CRANBERRY-PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.

STUFFED PUMPKIN WITH CRANBERRY RAISIN BREAD PUDDING

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.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

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° 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° 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 prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
• For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

PUMPKIN CRANBERRY BREAD PUDDING

Steps:

• Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

CRANBERRY-RAISIN PUMPKIN BREAD

Steps:

• Preheat oven to 350-degrees F.
• Spray loaf pan (9"x5") with cooking spray.
• Sift dry ingredients (flour- baking powder) together in small bowl.
• Set aside.
• Cream butter or margarine in large bowl of electric mixer.
• Gradually add sugar.
• Beat in eggs, one at a time.
• Add pumpkin and vanilla.
• Add dry ingredients alternately with buttermilk.
• Fold in cranberries, raisins and walnuts (if using).
• Transfer batter to prepared pan.
• Bake for 1 hour 10 minutes or until toothpick comes out clean.
• Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.