Pumpkin Bread Pudding With Vanilla Butter Sauce

Ingredients

• 2 1/2 cups milk
• 3/4 cup sugar
• 6 ounces white 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

Vanilla Butter Sauce

• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Directions

1. 1

   Preheat oven to 325°F Mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.

2. 2

   Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white 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. 3

   Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with warm Vanilla Butter Sauce.

4. 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.