Reviewed: Apr. 14, 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 splased on some butterscotch snapps.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

This is a great recipe. I used banana bread instead of pumpkin bread because I had a partial loaf that was starting to get stale. The bread had nuts in it, which gave the perfect little crunch in contrast to the softness of the pudding. Since my bread was plain, I added just a smidge of cinnamon and nutmeg to the milk/egg mixture. I also cut down the sugar by half because bananas are so sweet already. My husband and I both loved this recipe. It is a great way to use up some leftover bread. I can't wait to try it with some pumpkin bread!

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Reviewer:

heatherthehappyhomemaker

Reviewed: Nov. 26, 2011

I wish I could rate this recipe 10 stars. I made this recipe with the Pumpkin Bread recipe by Shirley S. and one whole loaf was enough for a double batch. Good thing, too, because it was unbelievable. The only thing I would suggest is serving the sauce on the side. The rum flavor was just a little overpowering for a couple of my guests; I personally thought it was very complimentary considering the sweetness of the pudding. Overall, a phenomenal recipe!

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Reviewer:

MayaElaine

Reviewed: Dec. 17, 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!!!!!

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Reviewer:

Alohachelle

Reviewed: Dec. 15, 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.

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Reviewer:

BUFFYR63

Reviewed: Nov. 21, 2009

I guess I don't really like bread pudding.

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Reviewer:

Sara

Cooking Level: Beginning

Reviewed: Feb. 1, 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.

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Reviewer:

HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: 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.

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Reviewer:

pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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

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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25 users found this review helpful