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Reviewed: 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!

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Reviewer:

Sapphire

	Cooking Level: Expert Home Town: College Station, Texas, USA
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Reviewed: Dec. 6, 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.

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Reviewer:

Amy


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Pumpkin Bread Pudding with Caramel Rum Sauce

Reviewer:

Sapphire

Reviewer:

Amy