This is a print preview of "Pumpkin Bread Pudding with Caramel Rum Sauce" recipe.

Pumpkin Bread Pudding with Caramel Rum Sauce Recipe
by Andra Kiser

Pumpkin Bread Pudding with Caramel Rum Sauce

"This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!”

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 10 servings

Goes Well With: apple cider, hot spiced apple cider, buttered rum, hot tea

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.