Pumpkin Bread Pudding with Spiced Vanilla Sauce
Ingredients
Bread Pudding
- 8 cups stale bread, coarsely cubed
- 1/2 cup dried cranberries OR other dried fruit(chopped dates, dried apricots, golden raisins, etc)
- 1/2 cup chopped pecans
- 1 can (15 ounces) pumpkin
- 1/4 cup butter OR margarine, melted
- 2 cups heavy cream
- 1 cup milk
- 4 eggs
- 1 cup sugar
- 1-1/2 tablespoons pumpkin pie spice
- 1 teaspoon orange peel
- 2 teaspoons pure vanilla extract
Spiced Vanilla Sauce
- 1 cup sugar
- 1 tablespoon Fleischmann's® Corn Starch
- 1/2 cup milk
- 1/2 cup butter
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
PRODUCTS
Instructions
- Spray 13 x 9-inch baking dish with cooking spray.
- Place bread in baking dish. Sprinkle cranberries and pecans over the top. Whisk pumpkin, butter, cream, milk, eggs, sugar, pumpkin pie spice, orange peel and vanilla in a large bowl. Pour over bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired).
- Preheat oven to 350 F.
- Bake pudding for 50 to 60 minutes, or until center is set.
- For Spiced Vanilla Sauce, mix sugar and corn starch in a medium saucepan. Add milk and butter. Bring to a boil, stirring constantly over medium high heat. Boil for 1 minute. Remove from heat; stir in pumpkin pie spice and vanilla.
- To serve, spoon sauce over each serving of bread pudding.
[um_bookmarks_button]
