"Quick and easy! I acuqired this recipe from Wine Enthusiast Magazine."
FOR THE BREAD PUDDING
1 (15 ounce) cans
5 cups day-old brioche bread or 5 cups
French bread, cut into 1/2 inch cubes
FOR THE CARAMEL RUM SAUCE
packed brown sugar
TO MAKE THE BREAD PUDDING:.
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.
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.
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.
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Pumpkin Bread Pudding With Caramel Rum Sauce (cont.)