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Pumpkin Pie Spice

Pumpkin Bread Pudding with Spiced Vanilla Sauce

Yield: 12 Servings

Reorder No. Description Amount
231045GFS White Sliced Bread, stale, coursley cubed8 cups
729469Dried Cranberries1/2 cup
134830GFS Pecan Pieces1/2 cup
186244GFS Pumpkin, canned15 oz.
191205GFS Salted Butter1/4 cup
457341GFS Whipping Cream2 cups
557862Milk4 each
206539GFS Eggs1 cup
108642GFS Sugar1 cup
198005Markon Oranges, peeled1 tsp.
514195Trade East Pumpkin Pie Spice1 1/2 Tbsp.
513873GFS Pure Vanilla Extract2 tsp.
 Spiced Vanilla Sauce 
108642GFS Sugar1 cup
108413Corn Starch1 Tbsp.
557862Milk1/2 cup
191205GFS Salted Butter1/2 cup
514195Trade East Pumpkin Pie Spice1/4 tsp.
513873GFS Pure Vanilla Extract1/4 tsp.

Preparation Instruction

Pumpkin Bread Pudding Preparation Instructions
Wash Hands. Place bread in 2-inch half steamtable pan coated with cooking pan spray. Sprinkle cranberries and pecans over the top. Whisk pumpkin, butter, cream, milk, eggs, sugar, orange peel, Trade East Pumpkin Pie Spice and vanilla extract 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). Bake pudding at 350F for 50 to 60 minutes, or until center is set.

Spiced Vanilla Sauce Preparation Instructions
Wash Hands. 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 Trade East Pumpkin Pie Spice and vanilla extract. To serve, spoon sauce over each serving of bread pudding.