Ingredients
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2 eggs
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1 ½ cups half-and-half
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¼ cup white sugar
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1 teaspoon vanilla extract
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4 cups cubed pumpkin bread
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⅔ cup butterscotch caramel ice cream topping
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3 tablespoons heavy cream
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3 tablespoons dark rum
Directions
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Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
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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.
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Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
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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.
Nutrition Facts (per serving)
348 | Calories |
14g | Fat |
50g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 348 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 26% |
Cholesterol 82mg | 27% |
Sodium 282mg | 12% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 0g | 1% |
Total Sugars 5g | |
Protein 5g | 10% |
Vitamin C 1mg | 1% |
Calcium 68mg | 5% |
Iron 1mg | 7% |
Potassium 135mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.