Description
If you find yourself craving the fall flavors of pumpkin and almond, this recipe for bread pudding with amaretto sauce is one to try.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 16