Pumpkin Bread Pudding with Rum Sauce

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr

Yield:
10 servings
Level:
Easy

Ingredients
  • Bread Pudding:
  • 1 loaf French bread, torn in pieces
  • 1 quart 40 percent whipping cream
  • 1 dozen eggs
  • 1 vanilla bean, seeds scraped
  • 2 ounces vanilla extract
  • 4 ounces pumpkin pie spice
  • 2 cups granulated sugar
  • 2 cups brown sugar
  • 2 cups canned pumpkin
  • Rum Sauce:
  • 4 tablespoons cornstarch
  • 1/2 cup water
  • 1 quart 40 percent whipping cream
  • 2 cups granulated sugar
  • 1 stick butter
  • 1 cup dark rum
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, 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 the water. Mix all the ingredients together and cook over low heat until thick.

Serve the sauce with the bread pudding.


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4.3 41
After watching the show and Guy was taking pieces out of the raw batter, I was convinced this was going to be good. I made it for THANKSGIVING. It was fantastic. The recipe above made 2 9x13 pans. So I made one pan with candied walnuts and one without. Everyone loved it....... I modified it. I only put in 2 ounces of pumpkin spice. Perfect. I used a loaf and a half my loaves were 1lb. I made the topping sauce and I used Sailor Jerry and the sauce was out of this world. THANKS GUY for the recipe. I will make it again........... item not reviewed by moderator and published
Well, it just came out of the oven - and it is great. A hit with the guest here and family that have arrived for Thanksgiving. I did half the quantities of the recipe as others had suggested, and didn't use the vanilla bean - just used a little extra real vanilla extract. It baked beautifully, and is super moist. Cooking time was right at an hour and the rum glaze is to die for (also halved the amounts listed on the recipe) this will become a new holiday tradition here in my house. I can say that I highly recommend this, and I am not a bread-pudding person. item not reviewed by moderator and published
What a success! My best offering yet. Everyone was thrilled. Thank You Gina Schloegel. I pared down to 3 teaspoons of vanilla extract and eight teaspoons of pumpkin pie spice, and I stepped up the corn starch in the rum sauce to about 5 tablespoons. I added a handful of raisins and a cup of the spiced pecans to the bread pudding. Thank You again Gina! item not reviewed by moderator and published
To Charlie Goines: This is a restaurant recipe.. most likely makes a lot more than 10 servings, but we dont' know how big their servings are. I would suggest to make half of it.. then rate and review.. go from there. you can always change it again.. That is the great thing about cooking and baking. Even if you make a mistake you can make it again..lol Glad your cooking and baking! item not reviewed by moderator and published
Fantastic. Will make this again.... item not reviewed by moderator and published
Ok. I made this on Thanksgiving day with my homemade sourdough bread. I only used 1 Tablespoon of vanilla extract and 3 teaspoons pumpkin pie spice and no vanilla bean. I think the 4 ounces of pumpkin pie spice was for the original huge "restaurant " recipe. I cannot imagine all of that in this recipe. IT TURNED OUT UNBELIEVABLE . THE BEST DESSERT RECIPE I HAVE MADE IN A LONG TIME. EVERYONE LOVED IT...RUM SAUCE JUST TOPPED IT OFF. IT'S GOOD EVEN COLD !! : item not reviewed by moderator and published
Absolutely the best dessert! I watched Bobby Flag beat The Texas 'pie' lady on Throwdown and tried it two years ago. Have shared it with many, and we all agree it's the best! It does make a lot, so I usually make a half recipe. A friend in Oregon served it to his wife and neighbor couple - they each had a serving and over the weekend he and the neighbor man finished it off. He said they were comatose for days! That good! item not reviewed by moderator and published
it very good item not reviewed by moderator and published
i made the bread pudding for a church potluck so i did not use the rum sauce but made a vanilla sauce instead. the pudding was great on it's own but the sauce added just a little extra sweetness to the dish. item not reviewed by moderator and published
outstanding, my family and friends loved this...will make again! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving: On the Road