Pumpkin Bread Pudding with Rum Sauce

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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.

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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.

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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.

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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.

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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.

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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..

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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.

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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...

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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.

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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 itexactly. Can anyone help me with this? Do you chop it up or boil it or what? Please help.