I’m having a really hard time concentrating today!
My desk looks out a set of French doors into the woods and the wildlife has been really active this morning. Deer, birds, rabbits and squirrels, I even saw a wild turkey. I guess they are all taking advantage of the perfect Fall weather we’re having. It makes me want to go out and play too.
Maybe when the kids are done with school and if I can concentrate hard enough to get my work done I’ll take the kids out to play. They’ll get a huge kick out of putting on their boots and gloves for the first time this year.
Last night I had a really hard time sleeping, maybe that’s another reason why I’m having a hard time concentrating today. I decided since I couldn’t sleep I’d bake something, baking seems to cure everything.
I’ve had this pumpkin dessert recipe that I’ve been wanting to try for awhile and since I couldn’t sleep it seemed like the perfect time to try it. Unfortunately I didn’t have everything that I needed and shopping at 3am wasn’t an option so I decided to make a few adjustments.
I’m sure the original recipe was good, but what I did with it was over the top, delicious. It’s going into my personal recipe box for sure!!!
The first thing I did was cut the top off of a small (2-3 pound) pumpkin.
Then I cleaned out the seeds and pulp. I really wish that the kids were awake, they would have enjoyed this part.
The next step was brushing the inside of the pumpkin with 1 tablespoon of melted butter,
and then sprinkling it with 1 tablespoons of sugar. Then it was baked for 25 minutes in a 350° oven.
While the pumpkin shell was baking I made the bread pudding.
The hardest part of making the bread pudding was cutting up the bread.
Once the bread pudding was mixed together, I placed it in a lightly greased 9-inch baking pan and set it aside.
Then I removed the pumpkin from the oven and brushed the inside with another tablespoon of melted butter. I sprinkled it with more sugar and put it back in the oven along with the pan of bread pudding. I baked it for another 25 minutes and when they were done I pulled them out and let them cool.
Once they were cooled I spooned the bread pudding into the pumpkin.
While the pumpkin and bread pudding were cooling I made a cinnamon-orange sauce to go over the top of the bread pudding. The directions for the sauce are below, it’s really easy to make.
The bread pudding was really good by itself with the bits of pumpkin that you get when you scoop it out. But, the orange sauce is what made this recipe amazing, it added a layer of flavor that complimented the cranberries and pumpkin and pulled it all together.
This has now become my favorite pumpkin dessert recipe.
- 2-3 pound pumpkin
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 large eggs
- ½ cup sugar
- ½ cup butter, melted
- ¾ cup half-and-half
- ¾ cup chopped pecans
- 1 (16-ounce) raisin bread, cut into 1-inch cubes
- ½ cup dried cranberries
- 1 cinnamon stick
- 1 cup water
- ½ cup sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 tablespoon butter
- 2 tablespoons grated orange peel
- ⅓ cup orange juice
- Preheat oven to 350°.
- Cut the top off of the pumpkin and remove seeds and pulp. Brush the inside with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Bake, with lid on for 25 minutes.
- While the pumpkin is baking, stir together eggs, ½ cup sugar, ½ cup melted butter, half-and-half. Add bread cubes, pecans and cranberries. Stir until the bread is moistened. Place in a lightly greased 9-inch baking pan.
- Remove pumpkin from oven. Brush with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Replace the top.
- Place the pumpkin and bread pudding in the oven and bake for 25 minutes.
- Remove pumpkin and bread pudding from oven. Let the pumpkin cool then spoon the bread pudding into the pumpkin.
- Top with orange sauce.
- In a sauce pan, combine cinnamon stick, water, sugar, cornstarch and salt. Cook over medium heat, stirring until thick and smooth.
- Stir in butter, orange peel and juice, continue cooking until hot.
- Remove cinnamon stick and use to top the pumpkin bread pudding
What is your favorite pumpkin dessert?
Fluster Buster Tool Chest:
- Pumpkin Carving Tool Kit
- Pumpkin Scoop
- Mixing Bowls
- Serrated Bread Knife
- Measuring Cups
- Measuring Spoons
- 9-Inch Square Cake Pan
- Squeeze Bottle