Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Health score
14%
Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
45 min.
12
335kcal

Suggestions


Indulge in a unique and delightful culinary experience with our Stuffed Pumpkin with Cranberry-Raisin Bread Pudding. This dazzling dish not only serves as a stunning centerpiece for your holiday table but also brings together the warm, comforting flavors of autumn in every bite. Imagine the rustic charm of a sweet pumpkin shell, lovingly baked to perfection, filled with a luscious cranberry-raisin bread pudding that will have your guests coming back for seconds.

As you cut the top off the pumpkin and carefully scoop out its insides, your kitchen will fill with the earthy scent of fall. The combination of fresh cranberries, toasted pecans, and rich half-and-half creates a decadent pudding that beautifully contrasts with the tender, lightly sweetened pumpkin shell. The added touch of the Lemon-Vanilla Sauce elevates this dish to new heights, providing a refreshing burst of flavor that brightens up every rich mouthful.

This recipe is not just a side dish; it’s an invitation to gather around and enjoy the company of family and friends. Whether you choose to serve it in a large pumpkin for sharing or opt for individual mini pumpkins for a charming twist, our Stuffed Pumpkin is sure to impress. With a delightful balance of textures and flavors, this dish is perfect for holiday feasts, cozy family dinners, or any occasion that calls for a touch of festive flair. Get ready to savor the season with this unforgettable treat!

Ingredients

  • 0.5 cup butter melted
  • 0.5 cup cranberries fresh
  • large eggs 
  • 0.8 cup half-and-half 
  • 12 servings lemon-vanilla sauce 
  • tablespoons butter divided melted
  • 0.8 cup pecans toasted chopped
  • 2.5 pound pumpkin 
  • 16 ounce raisin bread loaf cut into 1-inch cubes
  • 0.5 cup sugar 
  • tablespoons sugar divided

Equipment

  • frying pan
  • oven

Directions

  1. Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use.
  2. Brush inside of pumpkin shell with 1 tablespoon melted butter.
  3. Sprinkle with 1 tablespoon sugar. Top with lid.
  4. Bake at 350 for 35 minutes.
  5. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
  6. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
  7. Bake pumpkin and bread pudding at 350 for 25 minutes.
  8. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell.
  9. Serve with Lemon-Vanilla Sauce.
  10. 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.

Nutrition Facts

Calories335kcal
Protein7.17%
Fat48.16%
Carbs44.67%

Properties

Glycemic Index
30.31
Glycemic Load
24.48
Inflammation Score
-10
Nutrition Score
14.985217477964%

Flavonoids

Cyanidin
2.67mg
Delphinidin
0.82mg
Malvidin
0.02mg
Pelargonidin
0.01mg
Peonidin
2.05mg
Catechin
0.51mg
Epigallocatechin
0.41mg
Epicatechin
0.24mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
1.5mg
Hesperetin
1.95mg
Naringenin
0.04mg
Luteolin
1.67mg
Kaempferol
0.01mg
Myricetin
0.31mg
Quercetin
0.7mg

Nutrients percent of daily need

Calories:335.46kcal
16.77%
Fat:18.75g
28.84%
Saturated Fat:4.18g
26.09%
Carbohydrates:39.12g
13.04%
Net Carbohydrates:36.02g
13.1%
Sugar:16.35g
18.16%
Cholesterol:36.29mg
12.1%
Sodium:264.69mg
11.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.28g
12.56%
Vitamin A:8572.83IU
171.46%
Manganese:0.63mg
31.7%
Vitamin B2:0.34mg
19.95%
Selenium:11.24µg
16.06%
Vitamin C:13.07mg
15.84%
Vitamin B1:0.23mg
15.51%
Folate:61.99µg
15.5%
Copper:0.29mg
14.48%
Potassium:484.65mg
13.85%
Phosphorus:136.81mg
13.68%
Iron:2.23mg
12.41%
Fiber:3.1g
12.39%
Vitamin E:1.76mg
11.73%
Vitamin B3:1.99mg
9.97%
Magnesium:33.09mg
8.27%
Calcium:76.21mg
7.62%
Zinc:1.06mg
7.06%
Vitamin B5:0.69mg
6.94%
Vitamin B6:0.13mg
6.44%
Vitamin K:2.35µg
2.24%
Vitamin B12:0.11µg
1.91%
Vitamin D:0.17µg
1.11%
Source:My Recipes