Ingredients
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2 1/2 cups milk
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3/4 cup sugar
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6 ounces white baking chocolate, cut into chunks
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1/4 cup butter
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4 eggs
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1 (15 ounce) can pumpkin puree
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1 tablespoon pumpkin pie spice
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1 teaspoon vanilla extract
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8 cups cubed Italian bread
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1 cup dried cherries (I use Sunmaid fruit bits)
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1 cup chopped pecans, divided
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1/2 cup heavy cream
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1/2 cup sugar
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2 tablespoons butter
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1/2 teaspoon pumpkin pie spice
Instructions
- 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.
- 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.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm with warm Vanilla Butter Sauce.
- 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.