Pumpkin Bread Pudding with Caramel Rum Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread! Ingredients:
2 eggs |
1 1/2 cups half-and-half |
1/4 cup white sugar |
1 teaspoon vanilla extract |
4 cups cubed pumpkin bread |
2/3 cup butterscotch caramel ice cream topping |
3 tablespoons heavy cream |
3 tablespoons dark rum |
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.
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