Pumpkin Bread Pudding with Caramel Rum Sauce recipe

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Ingredients

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

Nutrition Info

347.8 calories
carbohydrate: 49.8 g
cholesterol: 81.6 mg
fat: 14 g
fiber: 0.2 g
protein: 5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 281.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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

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