because what is life without good food?

Amaretto Pumpkin Bread Pudding

with Maple Amaretto Whipped Cream

Amaretto Pumpkin Bread Pudding

I love bread pudding, partly because my mother used to make it for us when we were kids but also because it is transformational.

It transforms old crusty unwanted bread into a warm, elegant, soft and comforting dessert or breakfast.

So appropriate for fall when the world is in a state of transformation. Summer is retreating and winter is on her way. The trees are transforming from their summer selves into their winter state of sleep. My son says the display of color on the trees is their way of saying goodnight. I like that thought.

Autumn leaves: the trees are saying goodnight

It all parallels the transformations occurring in our lives. My daughter is transforming from a girl to a young lady, my son is beginning his transformation from teenage life to adult-hood, and me? I am in the process of discovering myself. I got divorced a couple years ago, and it was very painful, but it didn’t take me long to realize that it was the right thing for all of us. I mourned the death of that relationship, then I rejoiced as I re-discovered pieces of myself I had locked away. And I began my transformation. Sometimes I feel like I just want to settle into a relationship again. I get frustrated that I can’t seem to find someone to love, but I noticed that with each new man I date, I learn something new about myself. I feel a bit like a butterfly trying out my new wings.

Pumpkin Amaretto Bread Pudding

Pumpkin Amaretto Bread Pudding

Amaretto: An Italian amber-colored liqueur with an almondlike flavor, although it is actually flavored with apricot kernels; it was originally made in Saronno and called Amaretto di Saronno. (A little info I got from my friend at Delicacies by Dan)

Inspired by: Eat Drink and Be Merry’s Pumpkin Pecan Bread Pudding

Ingredients:

  • Crusty or old Bread, cubed and toasted (about 4 cups of bread cubes)
Pumpkin mixture:
  • 1 c. fat free half and half
  • 1/2 c. buttermilk
  • 1/8 c. amaretto
  • 1 t. pumpkin pie seasoning
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 c. pumpkin (canned or cooked)
  • 1 t. vanilla
Topping:
  • 1/4 c. toasted pecans
  • 1/8 c. maple syrup

Directions:

  1. Preheat oven to 350 degrees. Cut the bread into 1-inch cubes and place on a baking sheet to toast lightly, about 5 minutes or so.
  2. Spray a small casserole dish with cooking spray and place the toasted bread cubes in the casserole dish.
  3. Whisk the wet ingredients (half and half through vanilla) in a bowl until fully mixed.
  4. Pour the pumpkin mixture over the bread in the casserole and fold gently to coat the bread. Let sit for about 15 minutes, stirring occasionally.
  5. Sprinkle the top of the pudding with toasted pecans and drizzle with the maple syrup.
  6. Bake 50 to 60 minutes or until the pudding is set. It should spring back when you press lightly into the top.  Let cool for 10 minutes.
  7. Serve warm. Drizzle with maple syrup and top with homemade whipped cream (see below)

Maple Amaretto Whipped Cream

  • 1/2 pint of whipping cream
  • 1/8 c. maple syrup
  • 1/8 t. pumpkin pie seasoning
  • 2 t. amaretto
In a bowl, whip the whipping cream until soft peaks form. Add the maple syrup, pumpkin pie seasoning and amaretto and whip a little more. I don’t like my whipped cream too sweet, so if you want more flavor or sweetness, add a little more syrup, amaretto, and/or seasoning.
Amaretto Pumpkin Bread Pudding
This recipe was featured on Deelicious Sweets Pumpkin Blog Hop Week 3.
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15 responses

  1. I think bread pudding is a classic American dessert! Thanks for sharing at Church Supper. Have a blessed week.

    October 30, 2011 at 8:54 pm

  2. I love making bread pudding. There are so many different things you can do with it. I l like your son’s way of thinking about the trees too. Good luck on your journey! Everything will fall into place when it’s time. Happy Halloween :)

    October 30, 2011 at 10:09 pm

  3. Yum! Happy Halloween!

    October 31, 2011 at 7:48 am

  4. Is it acceptable to just say Nom, Nom, Nom?

    November 2, 2011 at 1:26 am

  5. HUGS & COOKIES XOXO

    WHAT NICE FLAVORS HERE!!!!! YUMMY!

    November 2, 2011 at 8:44 pm

  6. I just love your blog- it is like a food dream, heaven…

    November 4, 2011 at 11:23 am

    • Ann

      Thank you so much Nettie! You totally made my day :)

      November 4, 2011 at 2:46 pm

  7. I’ve never made a bread pudding. This sounds delish!

    November 5, 2011 at 8:57 pm

  8. Amy

    sounds so tasty!!Thank you for linking with Midweek Fiesta.Hope your participation in next weeks too

    November 8, 2011 at 2:44 am

  9. Your Amaretto Pumpkin Bred Pudding looks so good, we just love bread pudding. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen

    November 8, 2011 at 1:33 pm

  10. Looks good. I love everything about bread pudding!

    November 10, 2011 at 9:39 pm

  11. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Miz Helen

    November 12, 2011 at 9:05 am

  12. Pingback: Luscious Maple Amaretto Pumpkin Roll « Sumptuous Spoonfuls

  13. Lovely, Annie! Love the amaretto…so luxurious! xo Ally

    September 16, 2012 at 9:17 pm

  14. Pingback: » Luscious Maple Amaretto Pumpkin Roll Sumptuous Spoonfuls

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