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.
15m
PREP TIME
45m
COOK TIME
383
CALORIES
16
INGREDIENTS

Servings: 16

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Bake 40 to 45 minutes or until knife inserted in center comes out clean.
  • 4 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.

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NUTRITION INFORMATION

(per Serving)

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