Pumpkin Bread Pudding with Caramel Rum Sauce
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
10
Recipe Icon - Master recipes
Source:

Ingredients for - Pumpkin Bread Pudding with Caramel Rum Sauce

1. Eggs - 2
2. Half-and-half - 1 ½ cups
3. White sugar - ¼ cup
4. Vanilla extract - 1 teaspoon
5. Cubed pumpkin bread - 4 cups
6. Butterscotch caramel ice cream topping - ⅔ cup
7. Heavy cream - 3 tablespoons
8. Dark rum - 3 tablespoons

How to cook deliciously - Pumpkin Bread Pudding with Caramel Rum Sauce

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.

2. Stage

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. Stage

Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.

4. Stage

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.