Pumpkin Bread Pudding
Recipe from Fleischmann's Yeast, Argo, Karo

We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.


Pumpkin Bread Pudding

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Servings: 12 servings
Prep Time: 20 mins
Total Time: 1 hr 35 mins
Related Categories: Bread Pudding, Christmas Pudding, Thanksgiving Desserts
 
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Ingredients
  •  
    Bread Pudding:
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  • 8  cups
    stale bread, coarsely cubed
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  • 1/2  cup
    dried cranberries OR other dried fruit (chopped dates, dried apricots, golden raisins, etc)
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  • 1/2  cup
    chopped pecans
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  • 1  can (15 ounces)
    pumpkin
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  • 1/4  cup
    butter OR margarine, melted
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  • 2  cups
    heavy cream
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  • 1  cup
    milk
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  • 4 
    eggs
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  • 1  cup
    sugar
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  • 1-1/2  tablespoons
    Spice Islands® Pumpkin Pie Spice
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  • 1  teaspoon
    Spice Islands® Orange Peel
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  • 2  teaspoons
    Spice Islands® 100% Pure Bourbon Vanilla Extract
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  •  
    Spiced Vanilla Sauce:
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  • 1  cup
    sugar
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  • 1  tablespoon
    Argo® OR Kingsford's® Corn Starch
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  • 1/2  cup
    milk
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  • 1/2  cup
    butter OR margarine
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  • 1/4  teaspoon
    Spice Islands® Pumpkin Pie Spice
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  • 1/2  teaspoon
    Spice Islands® 100% Pure Bourbon Vanilla Extract
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Directions
1.
PLACE bread in greased 13 x 9-inch baking dish. Sprinkle cranberries and pecans over the top.
2.
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).
3.
BAKE pudding in preheated 350°F oven for 50 to 60 minutes, or until center is set.
4.
To make 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.
5.
TO SERVE, spoon sauce over each serving of bread pudding.
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