Name: Pumpkin Bread Pudding with Amaretto Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Crumbled dry bread - 6 cups; Chopped walnuts - ½ cup; Sweetened condensed milk - 1 (14 ounce) can; Pumpkin Puree - 1 cup; Eggs, beaten - 3; Nutmeg - 1 teaspoon; Cinnamon - 1 teaspoon; Ground ginger - ¼ teaspoon; Milk - 2 cups; Butter, melted - ¼ cup; Rum - ¼ cup; Vanilla extract - 1 teaspoon; Rum extract - 1 teaspoon; Heavy whipping cream, chilled - 1 cup; White sugar - 3 tablespoons; Vanilla extract - ½ teaspoon; Amaretto liqueur - 2 tablespoons

Pumpkin Bread Pudding with Amaretto Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Bread Pudding with Amaretto Sauce

1. Crumbled dry bread - 6 cups

2. Chopped walnuts - ½ cup

3. Sweetened condensed milk - 1 (14 ounce) can

4. Pumpkin Puree - 1 cup

5. Eggs, beaten - 3

6. Nutmeg - 1 teaspoon

7. Cinnamon - 1 teaspoon

8. Ground ginger - ¼ teaspoon

9. Milk - 2 cups

10. Butter, melted - ¼ cup

11. Rum - ¼ cup

12. Vanilla extract - 1 teaspoon

13. Rum extract - 1 teaspoon

14. Heavy whipping cream, chilled - 1 cup

15. White sugar - 3 tablespoons

16. Vanilla extract - ½ teaspoon

17. Amaretto liqueur - 2 tablespoons

How to cook deliciously - Pumpkin Bread Pudding with Amaretto Sauce

1. Stage

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.

2. Stage

Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.

3. Stage

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.

4. Stage

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

5. Stage

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.