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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 puree
  • 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

  1. Pudding: In a large mixing bowl, whisk together all ingredients except bread.
  2. Place bread in buttered baking dish.
  3. Top with egg mixture.
  4. Cover loosely with foil.
  5. Bake in preheated 375 degrees F oven for I hour.
  6. Remove cover; bake for 20 minutes longer or until center is set and top is golden.
  7. Remove from oven. Cool; cut into 3-inch squares and top with Whiskey Sauce.
  8. Whiskey Sauce: In small saucepan, melt butter. Add the confectioners' sugar and half-and-half whisking until smooth for 2 to 3 minutes.
  9. Remove from heat and whisk in the whiskey and vanilla extract.
  10. Serve warm over pudding.








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