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1
Two days before you plan to serve the pudding, prepare the bread: Place the yeast and water in a large mixing bowl and let stand until dissolved, 5 to 10 minutes.
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2
Meanwhile, whisk together the butter, pumpkin, honey, salt, eggs, and milk.
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3
Whisk this mixture into the yeast.
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4
Using a wooden spoon, gradually stir in enough flour to make a soft, pliable dough.
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5
Knead on a lightly floured surface until smooth and satiny, about 5 minutes.
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6
Transfer the dough to a clean bowl, cover, and let rise in a warm, draft-free place until doubled, 1 to 1 1/2 hours.
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7
Butter a 9 x 5-inch loaf pan.
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8
Punch the dough down and transfer it to a lightly floured surface.
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9
Roll out into a 15 x 9-inch rectangle.
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10
Starting at one short side, roll the dough into a loaf and place in the prepared loaf pan.
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11
Cover and let rise again until doubled, about 1 hour.
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12
Preheat the oven to 375 F.
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13
Bake the pumpkin bread until crusty and brown on top, 45 to 50 minutes.
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14
Cool slightly, remove from the pan, and cool completely.
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15
Let the bread sit uncovered for at least a day before cutting into 1/2-inch cubes for the pudding.
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16
You will need 9 cups of loosely packed cubes for the pudding; save the remaining bread for another use.
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17
Prepare the pears: Place the cider, liqueur, brown sugar, cinnamon, and nutmeg in a medium-size saucepan.
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18
Bring to a simmer over medium heat, stirring to dissolve the sugar.
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19
Add the sliced pears and cook 5 minutes.
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20
Remove the pears with a slotted spoon and set aside in a bowl.
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21
Simmer the remaining liquid until reduced to a thin syrup, about 30 minutes.
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22
Return the pears to the pan and cook a few minutes more, turning the pears to coat with the syrup.
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23
Set aside.
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24
Preheat the oven to 350 F. Butter a 15 x 10-inch baking dish.
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25
Place the 9 cups cubed pumpkin bread in the prepared baking dish.
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26
Prepare the pumpkin custard: Scald the milk and cream together in a saucepan over medium heat.
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27
In a mixing bowl whisk together the eggs, pumpkin, sugar, cinnamon, and nutmeg until well blended.
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28
Whisk in the scalded milk and cream, then the liqueur.
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29
Pour the custard evenly over the bread in the baking dish.
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30
Set the baking dish in a larger baking pan and add enough water to come 1 inch up the side of the dish.
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31
Bake the pudding 40 minutes.
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32
Spoon the pears and syrup over the top and bake until the custard is set, 20 to 25 minutes longer.
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33
Serve the pudding warm or at room temperature, drizzling each serving with Caramelized Amaretto Cream.
