Stuffed Pumpkin With Cranberry Raisin Bread Pudding Recipes

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.

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° 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 BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
• Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
• Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
• Make custard:
• In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
• In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
• Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
• To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
• Serve pudding at room temperature or warm with caramel sauce.

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-PUMPKIN BREAD PUDDING

Steps:

• Cook's Note: Day-old biscuits or croissants are best for this recipe.
• You will need enough to fill a 9 by 13-inch baking dish.
• Preheat oven to 350 degrees.
• 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.

PUMPKIN CRANBERRY BREAD PUDDING

Steps:

• 1. Lightly butter or butter flavor spray a 13 by 9 by 2-inch baking dish and put the pumpkin bread cubes and cranberries into the dish.
• 2. In a large bowl, whisk the eggs, cream, milk, and sugar, nutmeg, cloves, ginger, cinnamon, and vanilla to blend then pour this mixture over the bread cubes. Press the bread cubes gently to submerge.
• 3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• 4. Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
• 5. *Tip: For individual servings, pile bread pudding into large muffin pans and bake for about 30-40 minutes. Test for doneness as soon as top of bread pudding begins to toast.
• 6. AMARETTO SAUCE
• 7. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
• 8. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
• 9. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• 10. PUMPKIN CRANBERRY BREAD
• 11. Pan Options: 3 7x3 inch loaf pans; 2 9x5 loaf pans; 2 8x4 loaf pans and 1 pan of mini size muffins; 7 mini loaf pans; 1 large bundt cake and 6 large muffins. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
• 12. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, apple juice or water, vanilla, and sugars until well blended.
• 13. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and dried cranberries (and baking soda if making muffins). Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Top loaves with walnut bits (optional).
• 14. Bake for about 50 minutes, less for mini-loaves and muffins, in a preheated oven and check for doneness. It will probably take more time depending on the size pan you use.
• 15. Always do the toothpick test rather than rely on cooking times. When the toothpick comes out clean they are done. Don't overcook them! Remember, cooking times are approximate because everyone's oven cooks differently.
• 16. If your oven heats unevenly, turn the pans part way through the cooking process for even cooking. If your oven cooks a little hot and the inside isn't done yet according to the toothpick test, but the tops are done and you don't want them to over-brown, put a foil tent on top until the bread is done.
• 17. *Note: If making muffins instead of bread, add 1/2 tsp baking powder to the recipe.