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 quart 40-percent whipping cream
  • 2 cups canned pumpkin
  • 2 cups granulated sugar
  • 2 cups brown sugar
  • 4 ounces pumpkin pie spice
  • 2 ounces vanilla extract
  • 1 dozen eggs
  • 1 vanilla bean, seeds scraped
  • 1 loaf French bread, torn in pieces
  • Rum Sauce:
  • 4 tablespoons cornstarch
  • 1 quart 40-percent whipping cream
  • 2 cups granulated sugar
  • 1 stick butter
  • 1 cup dark rum
Directions
Watch how to make this recipe.

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Thanksgiving: On the Road