Title: Cranberry-Hazelnut Bread Pudding W/orange-Cinnamon Cream
Categories: Dessert Holiday Pudding
Yield: 6 Servings

Pumpkins: 4 Jack-Be-Little Pumpkins, 3 to 4 inches in diameter Honey, optional

Filling: 1/2 cup half and half 1/2 cup milk 2 tablespoons cream cheese 2 eggs 1/4 cup honey 1 teaspoon grated orange peel 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 3/4 cup cubed whole wheat bread or other hearty style bread 3 tablespoons coarsely chopped dried cranberries 1/4 cup toasted and chopped hazelnuts Orange-Cinnamon Cream: 1/3 cup whipping cream, chilled 1 tablespoon honey 1/4 teaspoon grated orange peel 1/8 teaspoon ground cinnamon 1 teaspoon orange-flavored liqueur, optional

To prepare Pumpkins, neatly cut tops off pumpkins. Thoroughly scrape out seeds and loose fiber, being careful not to cut through bottom. Place tops on pumpkins and arrange them on baking sheet. Bake at 350 degrees until flesh is tender, 20 to 25 minutes.

To prepare Filling, combine half and half, milk, cream cheese, eggs, honey, orange peel, nutmeg and cinnamon in blender. Process until well combined.

Toss together bread cubes, cranberries and hazelnuts in small bowl.

To assemble, divide bread mixture and liquid among pumpkins. Do not cover with tops, but reserve them. Bake at 350 degrees until knife inserted in center comes out clean, 20 to 30 minutes.

Meanwhile, prepare Orange-Cinnamon Cream. Whip cream to soft peaks. Fold in honey, orange peel, cinnamon and liqueur. Chill until ready to serve.

Place filled pumpkin on individual serving plates. Top each with dollop of Orange-Cinnamon Cream. Place pumpkin lid gently to side of cream. Makes 4 servings.

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