Step 1 of 4
Pumpkin Bread Pudding with Vanilla Butter Sauce
Preheat oven to 325°F. For the Bread Pudding, mix milk, sugar, white chocolate and butter in large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
Step 2 of 4
Pumpkin Bread Pudding with Vanilla Butter Sauce
Beat eggs, pumpkin, pumpkin pie spice and vanilla in large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes, cherries and 1/2 cup of the pecans; stir until well coated. Spread evenly in greased 13x9-inch baking dish. Sprinkle with remaining pecans.
Step 3 of 4
Pumpkin Bread Pudding with Vanilla Butter Sauce
Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Step 4 of 4
Pumpkin Bread Pudding with Vanilla Butter Sauce
For the Vanilla Butter Sauce, mix cream, sugar, butter and pumpkin pie spice in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract. Serve warm with Pumpkin Bread Pudding.