pages

Translate

Tuesday, June 2, 2015

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.

No comments:

Post a Comment