Pumpkin Bread Pudding With Caramel Rum Sauce

Submitted by Sondra Beth

"Quick and easy! I acuqired this recipe from Wine Enthusiast Magazine."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6-8

ingredients

• FOR THE BREAD PUDDING

• 1 (15 ounce) can pumpkin (unsweetened)
• 2 large eggs
• 1 cup half-and-half
• 3⁄4 cup brown sugar
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt
• 1 teaspoon vanilla
• 5 cups day-old brioche bread or 5 cups French bread, cut into 1/2 inch cubes

• FOR THE CARAMEL RUM SAUCE

• 1 cup packed brown sugar
• 1⁄2 cup butter
• 1⁄2 cup heavy cream
• 1⁄4 cup dark rum

directions

1. TO MAKE THE BREAD PUDDING:.
2. In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
3. Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
4. TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.

Reviews

[Sungirl302000]

This is delicious and smells amazing while it is baking. I used a sweet potato pecan bread that we got from the Kroger bakery. Wonderful!