Recipe courtesy of Gina Schloegel

Pumpkin Bread Pudding with Rum Sauce

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 1 hr
  • Yield: 10 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.