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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Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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