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

1. Heat oven to 375 degrees F. Butter a baking dish.
2. In a large mixing bowl, whisk together all ingredients except bread.
3. Place bread in the prepared baking dish.
4. Top with egg mixture.
5. Cover loosely with foil.
6. Bake for I hour.
7. Remove cover; bake for 20 minutes longer or until center is set and top is golden.
8. Remove from oven. Cool; cut into 3 inch squares and top with Whiskey Sauce.

Whiskey Sauce

1. In s small saucepan, melt butter. Add the confectioners' sugar and Half-and-Half, whisking until smooth for 2 to 3 minutes.
2. Remove from heat and whisk in the whiskey and vanilla extract.
3. Serve warm over pudding.