Amaretto Pumpkin Bread Pudding
with Maple Amaretto Whipped Cream
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.
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
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Italian amber-colored liqueur with an almondlike flavor, although it is actually flavored with apricot kernels; it was originally made in Saronno and called Amaretto di Saronno.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
- Crusty or old Bread, cubed and toasted (about 4 cups of bread cubes)
- 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
- 1/4 c. toasted pecans
- 1/8 c. maple syrup
- 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.
- Spray a small casserole dish with cooking spray and place the toasted bread cubes in the casserole dish.
- Whisk the wet ingredients (half and half through vanilla) in a bowl until fully mixed.
- 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.
- Sprinkle the top of the pudding with toasted pecans and drizzle with the maple syrup.
- 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.
- 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