Pumpkin Bread Pudding with Caramel Rum Sauce

Pumpkin Bread Pudding with Caramel Rum Sauce
  • 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


  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.

03/25/2018
Pumpkin Bread Pudding with Caramel Rum Sauce, recipe PT15M PT1H 5 455 calories

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