Ingredients for Pumpkin Bread Pudding With Vanilla Butter Sauce
- 2 cups milk
- ½ cup granulated sugar
- White Baking Chocolate
- ¼ cup unsalted butter
- 4 large eggs
- Pumpkin Puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract (for sauce)
- Italian Bread
- Dried Cherries
- 1 cup chopped pecans
- ½ cup heavy cream
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How to Make Pumpkin Bread Pudding With Vanilla Butter Sauce
- Preheat oven to 325°F (160°C).
- In a large microwave-safe bowl, combine 2 cups milk, ½ cup granulated sugar, 6 ounces white chocolate (chopped), and ¼ cup unsalted butter.
- Microwave on high for 4 minutes, or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted and smooth. Set aside.
- In a separate large bowl, whisk together 4 large eggs, 1 (15-ounce) can pumpkin puree, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract until well combined.
- Gently fold in the melted white chocolate mixture until just combined.
- Add 4 cups cubed stale bread (challah, brioche, or similar), ½ cup dried cherries, and ½ cup chopped pecans. Stir until bread is evenly coated.
- Pour the mixture into a greased 13x9 inch baking dish or individual ramekins.
- Sprinkle the remaining ½ cup chopped pecans evenly over the top.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- While the pudding bakes, prepare the vanilla butter sauce:
- In a medium saucepan, combine ½ cup heavy cream, ¼ cup granulated sugar, and 2 tablespoons unsalted butter.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 5-10 minutes, or until slightly thickened, stirring occasionally.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Serve the warm pumpkin bread pudding immediately, topped generously with the warm vanilla butter sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
90g
Fat
41g
Carbs
9g
