Recipe courtesy of Gina Schloegel
Pumpkin Bread Pudding with Rum Sauce
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 10 servings
- Level: Easy
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 10 servings
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
- 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.
