Pumpkin Bread Pudding with Amaretto Cream
6 c. French Bread cubes, toasted
2 c. half and half mixed with:
2 t. pumpkin pie spice and 1 t. nutmeg
3 large eggs, beaten
1 15 oz. can pumpkin filling
1/2 c, golden raisins, plumped in 1/4 c. amaretto liqueur, 20 min.
1/2 c. chopped pecans or walnuts
3 T. butter
1 t. grated orange rind
Amaretto Cream Sauce:
2 sticks butter
2 c. powdered sugar
2 eggs, well beaten
drained amaretto from raisins plus more to make 1/2 c. measure
In a small saucepot, melt the butter, when melted, add the sugar and
eggs and amaretto and beat to blend well. Heat thoroughly till nice
and smooth. Serve bread pudding with sauce ladled over top. Keeps
well in a bottle in fridge. When ready to use again, heat in micro.
Butter a 13x9x2 glass pan very well and sprinkle with sugar and
cinnamon. Drain the raisins well and place the excess liquid in a
measuring cup. Place bread cubes in a large bowl. In another bowl,
whisk all other ingredients together and toss with the bread cubes.
Mix well. Pour into the prepared pan and bake for 1 hour at 350. |