Cranberry Pumpkin Bread Pudding with Brandy Butter Sauce Recipe

Ingredients

4 eggs, lightly beaten
2 egg yolks, lightly beaten
4 cups milk
1 cup sugar
1 15 oz. can pumpkin
1/4 cup brandy
1 1/2 tea. pumpkin pie spice
9 slices wholewheat bread, cut into 1/2" cubes (about 8 cups)
1 cup dried cranberries
Brandy-Butter Sauce
1/2 cup butter
1 1/2 cups powdered sugar
2 egg yolks
1-2 Tbsp. brandy

Preparation

Step 1

Preheat oven to350 degrees.

In an extra large bowl, combine eggs, egg yolks, milk, sugar, pumpkin, brandy, and pumpkin pie spice. Add bread cubes and cranberries, mix well. Set stand 15 minutes. Transfer to a lightly greased 3 qt. rectangular baking dish.

Bake, uncovered, for about 55 minutes or until a knife inserted in center comes out clean. Cook slightly. Serve warm with Brandy Butter Sauce.

Brandy Butter Sauce: in a small saucepan, melt butter over medium heat. stir in powdered sugar until mixture is smooth. Stir in egg yolks; cook and stir just until bubbly. Remove from heat. Stir in brandy. Serve warm.