Bread Pudding with Pecan Pumpkin Butter

  • 6 cups of cubed bread
  • 4 eggs, large
  • 2 cups whole milk
  • 1 tsp vanilla
  • 1/2 cup Muirhead Pecan Pumpkin Butter
  • Whipped cream, optional

Preheat oven to 350ºF. Place bread into an 8”x8” greased pan (preferably glass). Mix together eggs, milk, vanilla, and Muirhead Pecan Pumpkin Butter. Pour over the bread. Allow the mixture to be absorbed by the bread for 20 minutes. Bake for 30 minutes or until golden and set. Serve warm with whipped cream.

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