Dessert Recipes
Pumpkin Walnut Bread Pudding with Whiskey Sauce
Ingredients
Pudding
- 12 large eggs
- 1 1/2 quarts Half-and-Half
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 (15 ounce) can (2 cups) pumpkin purée
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Zest and juice of 1 orange
- 1/2 cup chopped walnuts
- 1/4 cup melted butter
- 12 cups soft bread, cut into 1 inch squares
Whiskey Sauce
- 1/4 cup butter
- 2 cups confectioners' sugar
- 2 tablespoons Half-and-Half
- 1/4 cup whiskey
- 1/2 teaspoon vanilla extract
Instructions
Pudding
- Heat oven to 375 degrees F. Butter a baking dish.
- In a large mixing bowl, whisk together all ingredients except bread.
- Place bread in the prepared baking dish.
- Top with egg mixture.
- Cover loosely with foil.
- Bake for I hour.
- Remove cover; bake for 20 minutes longer or until center is set and top is golden.
- Remove from oven. Cool; cut into 3 inch squares and top with Whiskey Sauce.
Whiskey Sauce
- In s small saucepan, melt butter. Add the confectioners' sugar and Half-and-Half, whisking until smooth for 2 to 3 minutes.
- Remove from heat and whisk in the whiskey and vanilla extract.
- Serve warm over pudding.