Recipe courtesy of Gina Schloegel
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Pumpkin Bread Pudding with Rum Sauce
Total:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr
Yield:
10 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr
Yield:
10 servings
Level:
Easy

Ingredients

Bread Pudding:
Rum Sauce:

Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with 1/2 cup water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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