Ingredients
Scale
- 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
Instructions
- 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.
- Spray a small casserole dish with cooking spray and place the toasted bread cubes in the casserole dish.
- Whisk the wet ingredients (half and half through vanilla) in a bowl until fully mixed.
- 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.
- Sprinkle the top of the pudding with toasted pecans and drizzle with the maple syrup.
- 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.
- 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.
- Serve warm. Drizzle with maple syrup and top with the maple amaretto whipped cream if you like.