Pumpkin Bread Pudding with Rum Sauce

Total Time:
1 hr 45 min
15 min
30 min
1 hr

10 servings

  • 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.

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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    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...........
    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.
    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!
    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!
    Fantastic. Will make this again....
    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 !! : 
    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!
    it very good
    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.
    outstanding, my family and friends loved this...will make again!
    My sister made this for the Holidays. What a disappointment. It was almost soupy and waaaay to sweet! This has 6 cups of sugar (total) for 10 servings... that 1 2/3 cups of sugar per serving!!! This recipe has potential, but the measurements definitely need to be tweeked!!!
    This recipe was pretty good, but to be perfectly honest, it wasn't as great to me as the others have made it sound. Tried to follow exactly as the recipe as stated, but it just didn't have as much flavor as I thought it should have. Also, the rum sauce was not my favorite either...I am going to try a different glaze next time. Others in my family liked it, but they weren't raving about it or anything.
    I have made this recipe several times now and it does call for a lot of spices and stuff but it turns out great. The only things that I had to adjust was the rum ( I cut it down to 1/4-1/2 cup) and the cornstarch (I add a little more if it doesn't thicken). I also leave out the vanilla bean because it is hard to find and can be a bit costly. As for the candied walnuts. I do not like walnuts so I add pecans instead. I buy the candied, glazed or brown sugar pecans from Wal-Mart and then I also add a handful of raisins and it turns out really good. I hope this helps.
    Sorry not vanilla extract but vanilla flavor. Use less of course if you use extract. The candied walnuts use 1 cup. I get them from sams club. This is the first recipe I have written and I really don't measure. I hope you enjoy this recipe as much as we do. 
    Made it this year for thanksgiving. It turned out great! Definitely go with the rum sauce it turns out great. This recipe is missing the roasted walnuts but they are fairly easy to make.
    I made this for Thanksgiving. My kids looooovvvvvveee it! It made a huge pan and it's now a week later and we've still got some left. I couldn't find the vanilla bean so I just left it out. I also never made it out to buy the rum. However, I had red stag bourbon so I substituted it for the rum.  
    It came out beautiful and I cooked it the day before. I cooked the sauce right before we ate while the bread pudding was warming in the oven. The other reviews are right about cutting the sauce in half. Whipping cream is expensive, and most of the sauce went down the sink.
    easy to make & really good the next day as left overs.. 
    But a few things. 
    1 - I only made 1/2 the sauce & it was more than enough. And it really could be made ahead of time and reheated. I used the other 1/2 of the whipping cream to make whip cream. 
    2 - I should have stirred up the mixture after letting it sit for the 30mins before putting it in the over..
    Wonderful bread pudding. My mother went back for more! The flavor is intense. We made our own pumpkin pie spice and didn't add quite 2 cups but very close.
    This is an awesome bread pudding. I cut the recipe in 1/2 and used 2Tbsp vanilla (omitted the vanilla bean), and 2 Tbsp pumpkin pie spice and 1-15oz can of pumpkin. Baked it a 9 X13 pan... I couldn't ever get the rum sauce to thicken but it didn't seem to slow anyone down. 
    This was a big hit this year and has been added forever to my holiday favorites...
    Cinsy, you use the seeds from the vanilla bean in the receipe. You can discard the pod or use it for something else. Hope this helps.
    I am getting ready to make this pumpkin bread pudding. I have read the recipe and it does not say what to do with the vanilla bean (after seeding it)exactly. Can anyone help me with this? Do you chop it up or boil it or what? Please help.
    OMG!!!! halved the recipe cooked it in 9x13 about 35 minutes used 8 teaspoons of pie spice, and homemade vanilla 2T. there will not be any for thanksgiving we haven't even made the sauce. I'm starting a new batch of french bread so we can make another batch. The Best EVER and I am not a fan of bread pudding. Thanks for the candied nut recipe it worked great when I put on my glasses and didn't use 1 cup of water.
    I liked it a lot! I was stymied by the 4 oz of pumpkin pie spice---I didn't have a container, just a bowl of the stuff that I had made. I put in 5 tablespoons (that was basically all I had) and it was fine. More would have been good, too. 
    I was worried about the liquid to bread ratio, so I used a LARGE peasant loaf of bread. Turned out really yummy, though I thought a tad sweet. (Not that that is necessarily a problem.) I followed the recipe to the letter the first time, figuring if it was off I could tweak it next time. But I don't see any need to tweak it (other than the pumpkin spice).
    4 ounces of pumpkin pie spice? Just over 2 standard containers? That's over a cup of pumpkin pie spice. Most recipes measure this ingredient in teaspoons. Can that possibly be right?  
    This is fantastic. Yes the recipe on the show called for candied walnuts, but I don't like them. The pure vanilla bean adds great flavor. You could probably add your own spin on nuts, raisins, cranberries or whatever. I sub'd whiskey for rum. The portions are right on. Make sure you use a deep aluminum or baking dish. Made my second batch tonight. Prep is a breeze. Excellent for big crowds or parties. Two thumbs up!
    JonFood, the soup was Seafood Mirliton and I agree it sounded like something I'd love to try. I havent been able to find the recipe though.
    Well, as promised I am hear to tell you that this dish was DELISH! I only made one change. I used 2 loaves of French bread. After cubing, I left it out for 24 hours on a baking sheet to dry. Then after mixing, waited 1 1/2 hours to marinade before baking. Every one of my guests asked for the recipe! A definite keeper on my holiday menu.
    Haven't tried it yet, but man oh man!!!!! Can't wait for Thanksgiving! Finding this recipe is just one more reason I am thankful!!!
    Looked great and want to try it. Also missed the nuts in the recipe, but thanks to the person adding the recipe for the candied nuts. Did anyone get the recipe for the soup made from the chiote squash, she called it by another name. It was also from Sammy Foods. That also sounded like it would be great.
    I halved all of the ingredients and baked it in a 9x13" pan and it was absolutely wonderful. I did use the vanilla bean but I'm not sure it's really needed. I made it for a big family gathering at which there were a lot of other desserts and it was a hit. Definitely recommend it. Do not skimp on the rum. Use dark rum as it says. Yummy!
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    Thanksgiving: On the Road