Transformations & Pumpkin Amaretto Bread Pudding

Pumpkin bread pudding laced with Amaretto, maple syrup, pecans and all the wonderful spices of fall.

Bread pudding is so warm, wonderful and inviting at this time of year. I love it, partly because my mother used to make it for us when we were kids … but also because it is transformational.

Bread pudding 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.

I posted this recipe about this time last year and just now I re-read the post and am just amazed at how we are all once again (or still?) in the process of transformation … I just got a new job that I will be starting right after Thanksgiving, my son will be graduating soon and going to college, and my daughter is finishing up her last year of middle school! How did this all happen so quickly?

Normally, I don’t re-post old recipes but since some of the good ones got messed up in the move from old blog to new, I thought I would repost the ones that are really good. This one is definitely a treasure! I am making it again this year and probably every year after that. I definitely recommend making this a holiday tradition at your house. The pudding on its own is really pretty healthy, especially if you use whole grain bread … adding the whipped cream makes it more decadent (and not as healthy). You decide. It’s good both ways.

Pumpkin Amaretto Bread Pudding

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: About 6 servings 1x

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Ingredients

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• Crusty or old Bread, cubed and toasted (about 4 cups of bread cubes … whole wheat is good!)

For the Pumpkin mixture:

• 1 cup fat free half and half (or milk)
• 1/2 cup buttermilk
• 1/8 cup amaretto
• 1 teaspoon pumpkin pie seasoning
• 1/4 cup brown sugar
• 2 eggs
• 1 cup pumpkin (canned or cooked)
• 1 teaspoon vanilla

For the Topping:

• 1/4 cup toasted pecans
• 2 Tablespoons maple syrup

Maple Amaretto Whipped Cream (optional)

• 1/2 pint of whipping cream
• 1/8 cup maple syrup
• 1/8 teaspoon pumpkin pie seasoning
• 2 teaspoons amaretto

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Instructions

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. If you want the whipped cream, whip the whipping cream in a small bowl 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.
8. Serve warm. Drizzle with maple syrup and top with the maple amaretto whipped cream if you like.

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This recipe was shared at Strut your Stuff Saturday, Show & Tell Saturday, Scrumptious Sunday and Manic Monday.