12 large eggs
1 1/2 quarts half and half
1/2 cup sugar
1/4 cup brown sugar
15 oz. can (2 cups) pumpkin puree
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. 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 ” squares
In a large mixing bowl, whisk together all ingredients except
bread. Place bread in buttered baking dish. Top with egg mixture.
Cover loosely with foil. Bake in preheated 3750 oven for I hour.
Remove cover; bake for 20 minutes longer or until center is set
and top is golden. Remove from oven. Cool; cut into 3″ x 3″
squares and top with whiskey sauce.
Whiskey sauce:
1/2 stick butter (2 oz.)
2 cups powdered sugar
2 T. half and half
1/4 cup whiskey
1/2 tsp. vanilla
In small saucepan, melt butter. Add the powdered sugar and half and half
whisking until smooth for 2-3 minutes. Remove from heat and whisk in the
whiskey and vanilla. Serve warm over pudding.
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