READY IN 55 mins

Pumpkin Bread Pudding with Caramel Rum Sauce

Read Reviews (11)

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

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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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.

—Amy

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Most Helpful Critical Review

Nov 23, 2009

I guess I don't really like bread pudding.

—Sara

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14 Ratings

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!

—Sapphire

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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.

—HARMONYGIRL79

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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.

—pinkdiamond1001

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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.

—BUFFYR63

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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!!!!!

—Alohachelle

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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.

—CRAZY4SUSHI

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Nutrition

Calories
348 kcal
17%

Carbohydrates
49.8 g
16%

Cholesterol
87 mg
29%

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.

Nutritional Information

Pumpkin Bread Pudding with Caramel Rum Sauce

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 348
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 5.1g 26 %
Cholesterol 87mg 29 %
Sodium 282mg 11 %
Potassium 135mg 4 %
Total Carbohydrates 49.8g 16 %
** Dietary Fiber 0.2g < 1 %
Protein 5g 10 %
** Sugars 5.2g
Vitamin A 66 %
Vitamin C 2 %
Calcium 8 %
Iron 12 %
** Thiamin 2 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.