Pumpkin Bread Pudding with Amaretto Sauce recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 285.9 caloriescarbohydrate: 29.1 gcholesterol: 73.6 mgfat: 15.1 gfiber: 1.2 gprotein: 6.5 gsaturatedFat: 7.7 gservingSize: -sodium: 235 mgsugar: 19.5 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bread Pudding with Amaretto Sauce
Directions
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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.