Pumpkin Bread Pudding with Rum Sauce

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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.

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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.

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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?

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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!

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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.

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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!!!

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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.

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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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The amounts and proportions sounded off, so we made some adjustments. It might be the best thing I have ever tasted! We basically halved everything for the bread pudding and for the rum sauce. We did not use the vanilla bean at all. But, these are the exact measurements we used for SOME of the ingredients in the bread pudding specifically: 2 tablespoons of vanilla extract; 3 tablespoons pumpkin pie spice; 1 cup granulated sugar; ½ cup light brown sugar; ½ cup dark brown sugar; 1 can of pumpkin-15 oz. The rum sauce was a little runny, so you might want to adjust cornstarch.

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I think that 2oz. of vannila is a bit much especilly if one uses high grade extract