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|567330||Sienna Bakery Cranberry Walnut Loaf, cut into 1 inch cubes||9 cups|
|457341||GFS 36% Heavy Cream||1/4 cups|
|224944||Trade East Nutmeg||1/2 tsp.|
|224723||Trade East Ground Cinnamon||3/4 tsp.|
|100617||Orange Juice||1 1/2 tsp.|
|Recipe||Autumn Spiced Butter||1 Tbsp.|
|299405||GFS Unsalted Butter, softened||3 lbs.|
|314641||GFS Light Brown Sugar||1/2 cup|
|519081||GFS 2% Maple Syrup||1/2 cup|
|610941||Trade East Ground Cinnamon||3 tsp.|
|134830||GFS Pecan Pieces, chopped||1 cup|
Wash hands. Preheat oven to 350 degrees. Whisk together heavy cream, eggs, orange juice, cinnamon and nutmeg in a large bowl. Fold in Cranberry Walnut Bread cubes. Let mixture sit refrigerated 4 hours minimum or overnight maximum. Place bread mixture in a greased 9 x 12 pan. Dot with Autumn Spiced Butter. Bake in oven for approximately 30-40 minutes or internal temperature reaches 165 degrees. Cut into 8 squares, and drizzle with a little more spiced butter.
Autumn Spiced Butter – Preparation Instructions
Wash hands. Combine all ingredients in mixing bowl and blend on
low speed until smooth and well combined. Divide butter into cups
or ramekins, and store covered and refrigerated.