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  • Pumpkin Bread Pudding with Caramel Rum Sauce

    1 vote
    Pumpkin Bread Pudding with Caramel Rum Sauce
    Prep time:
    Cook time:
    Servings: 10 servings
    by Andra Kiser
    41 recipes
    		 >
    "This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!”

    Ingredients

    • 2 eggs
    • 1 1/2 cups half-and-half
    • 1/4 cup white sugar
    • 1 teaspoon vanilla extract
    • 4 cups cubed pumpkin bread
    • 2/3 cup butterscotch caramel ice cream topping
    • 3 tablespoons heavy cream
    • 3 tablespoons dark rum

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
    2. Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
    3. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
    4. Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

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