Stuffed Pumpkin With Cranberry-Raisin Bread Pudding

9 faves
More from this source
Southern Living


Add a comment


1 (2 1/2- to 3-pound) pumpkin*

2 tablespoons butter or margarine, melted and divided

2 tablespoons sugar, divided

2 large eggs

1/2 cup sugar

1/2 cup butter or margarine, melted

3/4 cup half-and-half

3/4 cup chopped pecans, toasted

1 (16-ounce) raisin bread loaf, cut into 1-inch cubes

1/2 cup fresh cranberries

Lemon-Vanilla Sauce

You might also like

Wild Rice Stuffed Pumpkins
Whole Foods Market
Spiced Pear & Almond Butter Stuffed French Toast
Candice Kumai
Roast Stuffed Pumpkin With Gingery Tomato Sauce
Nigella Lawson
Stuffed Pumpkin
Pumpkin Stuffed Ravioli With Sage Butter & Pine...
La Tavola Marche
Mini Pumpkins Stuffed With Sausage & Sage
SF Gate
Pumpkin Stuffed Pretzel French Toast
Spoon Fork Bacon
Cheesy Pasta Stuffed Pumpkins
Parade Magazine
Pumpkin Apple Walnut Stuffed French Toast
Framed Cooks