Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

The Spruce Eats
Serves: 6 Save

Ingredients (17)

  • For the Bread Pudding:
  • 10 ounces (about 8 cups) challah bread (cut into 1-inch cubes)
  • 1 (15-ounce) can pumpkin puree
  • 1 1/2 cups soy milk (vanilla or plain)
  • 3/4 cup brown sugar
  • 2 large eggs (lightly beaten)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dried cranberries
  • For the Pecan Butterscotch Sauce:
  • 2/3 cup brown sugar
  • 1/3 cup margarine (non-hydrogenated, such as Earth Balance)
  • 1/4 cup soy milk (vanilla or plain)
  • 1/2 cup pecans (chopped)

Directions

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Blood and Sand Cocktail

The Bar

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish
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