Name: Pumpkin Bread Pudding with Rum Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 10 servings
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Gina Schloegel, Sammy's Food Service, New Orleans, LA

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