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Pumpkin Bread Pudding with Amaretto Sauce

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

1 h 20 m servings 286
Original recipe yields 16 servings (16 squares)

Directions

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  1. 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. Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
  3. 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. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
  5. 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.

Footnotes

  • Cook's Note:
  • Feel free to use any kind of chopped nuts.

Nutrition Facts


Per Serving: 286 calories; 15.1 29.1 6.5 74 235 Full nutrition

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