Pumpkin Bread Pudding with Vanilla Butter Sauce

Bread pudding gets a merry makeover with the addition of pumpkin, dried cherries and pecans, with a spiced vanilla butter sauce. Photo credit: Susan Whetzel from Doughmesstic.

Serves: Makes 16 servings.
15 mins Prep time 45 mins Cook time
15 mins Prep time
45 mins Cook time
  • Preheat oven to 325°F. For the Bread Pudding, mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.

  • Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes, cherries and 1/2 cup of the pecans; stir until well coated. Spread evenly in greased 13x9-inch baking dish. Sprinkle with remaining pecans.

  • Bake 40 to 45 minutes or until knife inserted in center comes out clean.

  • For the Vanilla Butter Sauce, mix cream, sugar, butter and pumpkin pie spice in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract. Serve warm with Pumpkin Bread Pudding.

Nutrition information

(Amount per serving)

  • 383Calories: 383Cholesterol: 81mg
  • Sodium: 225mgProtein: 7g
  • Total Fat: 19gFiber: 5g
  • Carbohydrate: 46g