- 12
- 20 mins
- 45 mins
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, melted
- 3/4 cup half and half
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped, toasted Texas pecans, divided
- 1 1/2 cups fresh cranberries, divided
- 1 loaf (16 ounces) raisin bread, cut into 1-inch cubes
- Lemon-Vanilla Hard Sauce
- Pumpkin Shell Serving Bowls, optional
- Lemon-Vanilla Hard Sauce
- 1/2 cup butter, softened
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- Pumpkin Shell Serving Bowls
- 12 pie pumpkins (1/2 pound each)
- 1/4 cup butter or margarine, melted and divided
- 1/4 cup packed brown sugar, divided
Preparation
Step 1
Preheat oven to 350 degrees. Lightly grease 8x8-inch pan. In large mixing bowl, stir together eggs, sugar, butter, half and half, vanilla, 1 cup pecans, 1 cup cranberries and cubed bread. Spoon into prepared pan. Bake for 25 minutes. Immediately top with Lemon-Vanilla Hard Sauce and allow to melt. Sprinkle with reserved pecans and cranberries. Serve in Pumpkin Shell Serving Bowls, if desired (instructions follow).
Lemon-Vanilla Hard Sauce
Cream butter, zest and juice on medium speed with electric mixer. Gradually add powdered sugar and vanilla, beating until light and fluffy.
Pumpkin Shell Serving Bowls
Cut tops off pumpkins, reserving lids with stems. Scoop out seeds and pulp. Brush inside of each with about 1 teaspoon butter and sprinkle inside of each with about 1 teaspoon brown sugar. Top with lids. Place pumpkins on baking sheet and bake along with pudding for 25 minutes.
Allow pumpkins to cool slightly and spoon pudding evenly into each pumpkin shell. Top each with 1 tablespoon of Lemon-Vanilla Hard Sauce and allow it to melt. Sprinkle with reserved pecans and cranberries.
Cook’s Tip: Try Lemon-Vanilla Hard Sauce over other warm baked goods such as scones or muffins
Servings (pudding with sauce only): 12. Serving size: 1 cup. Per serving: 465 calories, 6 g protein, 27.5 g fat, 47.5 g carbohydrates, 3.5 g dietary fiber, 138 mg sodium, 26.8 g sugars, 77 mg cholesterol