Pumpkin Bread Pudding with Caramel Rum Sauce Recipe - Allrecipes.com
Pumpkin Bread Pudding with Caramel Rum Sauce Recipe
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Pumpkin Bread Pudding with Caramel Rum Sauce
Discover the simple secret to surprisingly easy pumpkin bread pudding. See more
  • READY IN 55 mins

Pumpkin Bread Pudding with Caramel Rum Sauce

Recipe by  

"This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

This was wonderful. I made an extra loaf of pumpkin bread so I could make this. The rum sauce is what makes it. I added a scoop of whipped cream on top and it was perfect. The baking time seemed too short. I baked mine for about 50 min.

Most Helpful Critical Review
Nov 23, 2009

I guess I don't really like bread pudding.

Mar 30, 2008

I had some leftover pumpkin cake that I used in this recipe and I omitted the sugar so it wouldn't be too sweet. I think this is a versatile recipe that you could use other types of bread like cinnamon/raisin. It was quick, easy, and delicious. I will probably make about half the caramel sauce next time since I had so much leftover. Thanks for the recipe!

Feb 02, 2009

This was truly great! I used the Taste of Home pumpkin bread recipe because it makes two loaves of awesome pumpkin bread, and for this to be a good recipe you've got to start with a terrific recipe for pumpkin bread. The only reason I gave this 4 stars instead of 5 was because the amount of rum in the sauce is way too much for most peoples taste. You could easily use 2 TBSP of dark rum instead of 3. I ended up boiling the sauce in the microwave for 5 minutes just to boil off all the alcohol and give it a nice rum "flavor" instead of "god there's a lot of rum in this!" I also ended up diluting the sauce with a bit more caramel and heavy cream. So, truly a good recipe made better with a few adjustments.

Dec 28, 2008

I followed the recipe exactly, and I found the rum in the sause to be way too much for my personal liking. Once I deluded it, it was pretty good.

Dec 16, 2010

Good stuff. Turned out awesome. I made a caramel sauce and fresh whipped cream. MMMMMM. The only way it would have been better for us is if we ate it warm out of the oven.

Dec 20, 2010

My mouth is still watering from this recipe and so is my families. I used the taste of home pumpkin bread recipe for this dish and it was mouth wateringly good. I am making this dish ever holiday and maybe more. I may be 500 pounds by the next time I log on here just from this recipe. THANKYOU!!!!!

Jun 22, 2012

I found some pumpkin bread in the freezer and thought I would give this a try. I had eight cups so I went ahead and doubled it. My bread was really moist so I only used 2 cups of half and half. In fact, I toasted the cubes to dry them out a little. I added 1 cup pumpkin puree to the custard mix with some pumpkin pie spice. Also sprinkled in some dark chocolate chips. Let soak for 15 minutes before cooking. I didn't make the sauce, I just splashed on some butterscotch snapps.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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