Shelly's Recipe

PUMPKIN BREAD PUDDING WITH AMARETTO CREAM SAUCE

Category: Desserts

6 cup French bread cubes, toasted
2 cup half and half mixed with: 2 tsp pumpkin pie spice and 1 tsp nutmeg
3 large eggs, beaten
1 (15 oz) can pumpkin filling
1/2 cup golden raisins, plumped in 1/4 cup amaretto liqueur, 20 minutes.
1/2 cup chopped pecans or walnuts
3 tbsp butter
1 tsp grated orange rind

Amaretto Cream Sauce:
1 cup butter
2 cup powdered sugar
2 eggs, well beaten
Drained amaretto from raisins plus more to make 1/2 cup measure

Butter a 13x9 inch 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. Serve bread pudding with sauce ladled over top.

Amaretto Cream Sauce: 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.

Notes: Keeps well in a bottle in fridge. When ready to use again, heat in microwave.