PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE

Pumpkin Bread Pudding with Amaretto Sauce image

If you find yourself craving the fall flavors of pumpkin and almond, this recipe for bread pudding with amaretto sauce is one to try.

Provided by Colleen Criswell

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 16

Number Of Ingredients 17

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Ingredients

6 cups crumbled dry bread
½ cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
3 eggs, beaten
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon ground ginger
2 cups milk
¼ cup butter, melted
¼ cup rum
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup heavy whipping cream, chilled
3 tablespoons white sugar
½ teaspoon vanilla extract
2 tablespoons amaretto liqueur

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist.
Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 29.1 g, Cholesterol 73.6 mg, Fat 15.1 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 7.7 g, Sodium 235 mg, Sugar 19.5 g