Pumpkin Bread Pudding with Caramel Rum Sauce

Pumpkin Bread Pudding

Pumpkin Bread Pudding w/Caramel Rum Sauce

Now that the weather has become cooler and the trees are changing color, I’ve been craving anything pumpkin! I’ve made pumpkin dip, savory toasted pepitas, and now this pumpkin bread pudding. I had a bunch of people over to my house recently and we had a pumpkin fest with all these dishes served plus pumpkin bread. I eat bread pudding for breakfast as well as for dessert so try it for breakfast. It’s great with a cup of coffee and the addition of pumpkin adds fiber and vitamins so how can you go wrong?

Ingredients
4 C. milk
1 – 15 oz. can pumpkin
1/2 C. sugar
1/2 C. packed brown sugar
4 large eggs
1 t. ground cinnamon
1/2 t. ground cloves
1/4 t. ground ginger
1 1/2 t. vanilla
8 C. white bread, cubed
1/2 C. craisins or raisins

Caramel Rum Sauce Ingredients
1/2 C. packed brown sugar
1/4 C. butter
1/4 C. whipping cream
1 – 2 T. rum (depending how rummy you like your sauce)

1. Preheat oven to 350 degrees.
2. Place the cubed bread in a greased 9X13 inch pan. Sprinkle with craisins or raisins.

Cubed Bread w/Craisins

Cubed Bread w/Craisins

3. Whisk the milk, pumpkin, eggs, brown sugar, white sugar, eggs, spices, and vanilla in a medium bowl to blend.

Mixing Pumpkin & Eggs

Mixing Pumpkin & Eggs

4. Pour the pumpkin-egg mixture over the bread cubes. Press the bread cubes into the pumpkin mixture so the bread absorbs it. Let stand for 15 minutes (or overnight).
5. Bake until toothpick inserted into the center comes out clean, about 40-50 minutes.
6. Remove from oven and cool.
7. Sprinkle with powdered sugar.

While the bread pudding is baking make the caramel sauce.
8. Melt the butter in a small saucepan. Whisk in the brown sugar until dissolved.
9. Whisk in the whipping cream and bring to a boil. Simmer for 2 minutes and remove from heat.
10. Whisk in the rum sauce and cool.

To serve, cut the bread pudding into squares and place on dessert plate. Drizzle with the caramel rum sauce.

Serves 10-12


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2 Responses to “Pumpkin Bread Pudding with Caramel Rum Sauce”
  1. [...] the evening . . . and I was hoping to have some left to snack on for a few days! BTW, check out the pumpkin bread pudding with caramel rum sauce that I also [...]

  2. [...] This recipe was another one I made for the pumpkin extravaganza when I had some folks from church over the other night. This one is soooooooo easy because you simply buy a tin of those really thin ginger snaps at World Market, make this dip, and you’re good to go!! This dip is also good with graham crackers and sliced apples for dipping. I also served Savory Roasted Pepitas and Pumpkin Bread Pudding with Caramel Rum Sauce. [...]

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