Pumpkin Bread Pudding with Caramel Rum Sauce


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


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

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.

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

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.

Rain Arora

Hunger Recipes is a website where we have collection of recipes from around the world some old some new and many with twisted taste. Our continuous effort is to add recipes that will help people discovering new flavors. When you leave comments it will surely help us adding more value this site..

Leave a Reply

Your email address will not be published. Required fields are marked *