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- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 16
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 cups milk
- 1/2 cup chopped walnuts
- 3 eggs, beaten
- 3 tablespoons white sugar
- 1 cup pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon nutmeg
- 1 teaspoon rum extract
- 1/4 cup rum
- 1/4 cup butter, melted
- 2 tablespoons amaretto liqueur
- 1 cup heavy whipping cream, chilled
- 6 cups crumbled dry bread
- Carbohydrate 29.1
- Cholesterol 74
- Fat 15.1
- Protein 6.5
- Sodium 235
- Calories 286 calories;
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist. Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan. Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.
