BREAD PUDDING with Muirhead Pecan Pumpkin Butter

  • 10 slices bread, stale and torn into pieces
  • 4 eggs, large
  • 2 cups milk (whole or skim)
  • 1 tsp vanilla
  • 1/3 cup Muirhead Pecan Pumpkin Butter
  • ½ cup white sugar

Preheat oven to 350° F. Place bread pieces into an 8x 8 inch greased pan (preferably glass). Mix together eggs, milk, vanilla, Muirhead Pecan Pumpkin Butter, and sugar. Pour over the bread. Allow the mixture to be absorbed by the bread for 10 minutes. Bake for 30 minutes or until golden and set. Serve warm with vanilla ice cream. Serves 4–6.

Campos - 2002

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