Pumpkin Cranberry Bread Pudding With Pecan Butterscotch Sauce

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)