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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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
16
Yield:
16 squares
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Feel free to use any kind of chopped nuts.

Nutrition Facts

286 calories; protein 6.5g; carbohydrates 29.1g; fat 15.1g; cholesterol 73.6mg; sodium 235mg. Full Nutrition
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