Pumpkin Bread Pudding with Amaretto Sauce

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Recipe by: Colleen Criswell

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

Directions

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.