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Pumpkin Bread Pudding
 
6 c crumbled dry bread
1/2 c chopped nuts, any kind
3 eggs beaten
1 (14 oz) can condensed milk
1 c cooked pumpkin
1/4 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
2 c milk
1/4 c butter, melted
1 tsp vanilla
1 tsp rum extract
1/4 c rum

Pre heat the oven to 350 F.  
Mix the bread crumbs and nuts.  
Place in the bottom of a lightly greased 9x9x2-inch pan.  
Beat the eggs, condensed milk, pumpkin, ginger, nutmeg, and cinnamon in a med-sized mixing bowl.  
Stir in the milk, butter, vanilla, rum extract, and rum.  
Pour over the bread crumbs.  
Bake until a knife inserted in the center comes out clean, about 1 hour.  
A pan of water placed in the bottom of your oven will help keep the pumpkin moist.  
Top with Amaretto Whipped Cream.

Yeild: 16 squares


Amaretto Whipped Cream
 
1 c whipping cream, chilled
3 Tbsp sugar
1/2 tsp vanilla
2 Tbsp amaretto

Beat the cream, sugar, and vanilla in a medium-sized chilled bowl until stiff and peaked.  
Fold in the ameretto.  
Keep chilled until served.

Yeild: 2 1/3 cups