Pumpkin Bread Pudding With Vanilla Butter Sauce
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- Servings: 16
- 2 1/2 cups milk
- 3/4 cup sugar
- 6 ounces baking chocolate, cut into chunks
- 1/4 cup butter
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 cups cubed italian bread
- 1 cup dried cherries (i use sunmaid fruit bits)
- 1 cup chopped pecans, divided
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Recipe
- 1 preheat oven to 325°f mix milk, sugar, chocolate and butter in large microwavable bowl. microwave on high 4 minutes or until butter is melted, stirring after 2 minutes. stir until chocolate is completely melted. set aside.
- 2 beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. add 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. serve warm with warm vanilla butter sauce.
- 4 vanilla butter sauce: mix all sauce ingredients except vanilla extract 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.
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