Pumpkin Bread Pudding with Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Ingredients:
1 loaf french bread, torn in pieces |
1 quart 40 percent whipping cream |
1 dozen eggs |
1 vanilla bean, seeds scraped |
2 ounces vanilla extract |
4 ounces pumpkin pie spice |
2 cups granulated sugar |
2 cups brown sugar |
2 cups canned pumpkin |
4 tablespoons cornstarch |
1/2 cup water |
1 quart 40 percent whipping cream |
2 cups granulated sugar |
1 stick butter |
1 cup dark rum |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. Preheat the oven to 350 degrees F.
2. For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
3. For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients together and cook over low heat until thick.
4. Serve the sauce with the bread pudding.
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