Pumpkin Bread Pudding with Amaretto Cream

"New from the Kitchen"
Recipe of the Month - January 2015

pumpkin bread pudding
Desserts: Pumpkin Bread Pudding with Amaretto Cream

This dessert was a big hit during the holidays at the Inn. Simple and easy to prepare it is dressed with one of our other recipes, the Amaretto cream, truely a delicious combination. Great for a cold winter night.

For the bread pudding:

6 large croissants torn into cubes
4 eggs
3 egg yolks
1 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
3/4 cup canned pumpkin
large pinch of salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
large splash (1 tablespoon) rum or brandy
2 tablespoons butter
For the Amaretto cream:

2 cups heavy cream
1/2 cup granulated sugar
1/4 cup Amaretto

For the bread pudding:

Spray a 9 x 13 baking dish with Pam. Place the cubed bread in the dish. In a large bowl mix the eggs, egg yolks,sugar, milk and cream. Add the spices and liquor and blend and pour over the bread. Allow to soak for 10 - 15 mintues, dot with butter and then bake at 350 degrees for 50 - 60 minutes.
For the Sauce:
Put 1/2 cup of sugar in a heavy bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges. Continue to cook without stirring until it turns dark brown and caramelizes. At the same time in a small saucepan, heat 1 cup of heavy cream over low heat. Very carefully, stir the hot cream, a little at a time, into the caramelized sugar. Stir in the liqueur then transfer to a bowl to cool completely. In a medium sized bowl, whip the remaining 1 cup of cream until just beginning to peak with a hand mixer set on medium. Fold in the liqueur-flavored cream. Cover and refrigerate at least two hours until ready to serve.


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