Pumpkin Bread Pudding With Caramel Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Quick and easy! I acuqired this recipe from Wine Enthusiast Magazine. Ingredients:
1 (15 ounce) can pumpkin (unsweetened) |
2 large eggs |
1 cup half-and-half |
3/4 cup brown sugar |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
1/4 teaspoon clove |
1/4 teaspoon salt |
1 teaspoon vanilla |
5 cups day-old brioche bread or 5 cups french bread, cut into 1/2 inch cubes |
1 cup packed brown sugar |
1/2 cup butter |
1/2 cup heavy cream |
1/4 cup dark rum |
Directions:
1. TO MAKE THE BREAD PUDDING:.
2. In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
3. Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
4. TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
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