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
- 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® All Natural Pure Vanilla Extract
- 8 cups cubed Italian bread
- 1 cup dried cherries
- 1 cup chopped pecans, divided
- Vanilla Butter Sauce
- 1/2 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon McCormick® Pumpkin Pie Spice
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
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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