Some Halloween dessert recipes include candy apples and stuffed pumpkin with cranberry-raisin bread pudding. To make candy apples, insert wooden craft sticks into 8 medium Gala apples. Using 2 6.5-ounce packages of caramel apple wraps, wrap 1 sheet around each apple. Microwave the apple for 15 to 20 seconds, and then allow it to cool. Melt 1 16-ounce chocolate bar over low heat, and dip the apples into the chocolate.
Heat 16 ounces of vanilla bark coating over low heat, and mix in orange food coloring when it melts. Once the chocolate dries, dip the apples in the orange vanilla coating, or drizzle it over the apples. Use sprinkles, chopped peanuts and black writing gel to decorate the apples as desired.
To make the bread pudding, cut the top off 1 2 1/2-to-3-pound pumpkin, and clean out the pulp and seeds. Melt 1 tablespoon of butter, and brush it on the insides of the shell. Sprinkle in 1 tablespoon of sugar, and replace the top. Heat the oven to 350 degrees Fahrenheit, and bake the pumpkin for 35 minutes.
Coat the insides with another tablespoon each of melted butter and sugar. In a mixing bowl, combine 2 large eggs, 1/2 cup of sugar, 1/2 cup melted butter or margarine, and 3/4 cup of half and half. Mix in 3/4 cup of toasted chopped pecans and 1 16-ounce raisin bread loaf, cut into in 1-inch cubes. Transfer the mixture to a baking pan, and bake it and the pumpkin for 25 minutes. Allow the pumpkin to cool, and then transfer the pudding to the pumpkin shell to serve.