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Pumpkin Bread Pudding with Vanilla Butter Sauce
dessert

Pumpkin Bread Pudding with Vanilla Butter Sauce

(5.0 Average )
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.
  • 15m

    prep time

  • 45m

    Cook Time

  • 383

    Calories

  • 16

    Ingredients

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Ingredients

16

Servings

Pumpkin Bread Pudding

  • 2 1/2 cups milk
  • 3/4 cup sugar
  • 6 ounces white baking chocolate, cut into chunks
  • 1/4 cup (1/2 stick) butter
  • 4 eggs
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon McCormick® Pumpkin Pie Spice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 8 cups cubed Italian bread
  • 1 cup dried cherries
  • 1 cup chopped pecans, divided

Vanilla Butter Sauce

Instructions

  • 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 (per Serving)

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