👥6 people
⏲️40m
🕐40m
🍽️dessert
A great alternative to classic pumpkin pie.
Ingredients
- 2 cups half and half
- 3/4 cup sugar
- 24 ounces pretzel bread
- 1/2 can pumpkin puree
- 6 each egg yolk
- 2 each Egg
- 1 1/2 tbsp. Amaretto
- 2 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 1/2 cup brown sugar
- 4 tbsp. butter
Method
- Preheat Egg to 350 degrees F for indirect cooking.
- Roughly cut bread into 1 inch cubes and set aside. Set butter aside to come to room temperature.
- Combine sugar and half and half in a small sauce pot and bring to a simmer. In a separate bowl combine Pumpkin puree, egg, egg yolk, amaretto, vanilla extract, and nutmeg. Whisk to combine. Once the half and half and sugar have come to a simmer and sugar is dissolved, remove from heat and pour into bowl with egg mixture and whisk to combine.
- Combine liquid mixture with bread and place in and oiled baking pan. Allow bread to soak up liquid for a half hour before baking.
- In a mixer combine room temperature butter and brown sugar. Whip with a paddle until combined. Set mixture aside.
- After the bread has absorbed most of the liquid, cover baking sheet and bake on egg for 30 minutes or until firm. Once the bread pudding is baked, remove cover and spread brown sugar mixture evenly over the top. Leave uncover and allow to bake for 10 more minutes or until sugar is caramelized. Allow bread pudding to cool, cut, and serve.
