Pumpkin Butterscotch Pecan Bread Pudding
1 container Pumpkin Reàl
1 stick butter, melted, plus more for pan
4 cups heavy cream
3 eggs, beaten
1 (15 oz) can pumpkin
1 teaspoon vanilla extract
1 loaf French bread, torn or cut into 1-inch pieces
1/2 cup butterscotch chips
1 cup pecan pieces
Preheat the oven to 350ºF. Grease a casserole pan with butter.
In a large bowl, combine cream, Pumpkin Reàl, melted butter, eggs, canned pumpkin, and vanilla. Stir in bread, butterscotch chips, and pecans. Mixture should be the consistency of oatmeal.
Pour into prepared pan and spread evenly. Bake for 1 hour.
Pumpkin Reàl features premium Dickinson, Autumn, and Bucksin pumpkins pureed and infused into an intoxicating blend of cane sugar, cinnamon, ginger, nutmeg, and clove. This seasonal sensation is excellent for a multitude of fall and winter cocktails!
