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Pumpkin Bread Pudding With Caramel Rum Sauce
Recipe Summary 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!
Ingredients | Pumpkin Pie Clipart
2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum
Directions
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
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.
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
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.
Info | Pumpkin Pie Clipart
prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
10
Yield:
10 servings
TAG : Pumpkin Bread Pudding With Caramel Rum Sauce
