Pumpkin Bread Pudding with Caramel Rum Sauce

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

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

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