Recipe: Pumpkin Bread Pudding with Amaretto Cream Sauce

Pumpkin Bread Pudding with Amaretto Cream Sauce
serves 8

6 c. French Bread cubes, toasted
2 c. half and half mixed with:
2 t. pumpkin pie spice and 1 t. nutmeg
3 large eggs, beaten
1 15 oz. can pumpkin filling
1/2 c, golden raisins, plumped in 1/4 c. amaretto liqueur, 20 min.
1/2 c. chopped pecans or walnuts
3 T. butter
1 t. grated orange rind

Amaretto Cream Sauce:
2 sticks butter
2 c. powdered sugar
2 eggs, well beaten
drained amaretto from raisins plus more to make 1/2 c. measure

In a small saucepot, melt the butter, when melted, add the sugar and eggs and amaretto and beat to blend well. Heat thoroughly till nice and smooth. Serve bread pudding with sauce ladled over top. Keeps well in a bottle in fridge. When ready to use again, heat in micro.Butter a 13x9x2 glass pan very well and sprinkle with sugar and cinnamon. Drain the raisins well and place the excess liquid in a measuring cup. Place bread cubes in a large bowl. In another bowl, whisk all other ingredients together and toss with the bread cubes. Mix well. Pour into the prepared pan and bake for 1 hour at 350.