Pumpkin Bread Pudding with Caramel Rum Sauce recipe
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Ingredients
- 2 eggs 1 ½ cups half-and-half ¼ cup white sugar 1 teaspoon vanilla extract 4 cups cubed pumpkin bread ⅔ cup butterscotch caramel ice cream topping 3 tablespoons heavy cream 3 tablespoons dark rum
Nutrition Info
- 347.8 caloriescarbohydrate: 49.8 gcholesterol: 81.6 mgfat: 14 gfiber: 0.2 gprotein: 5 gsaturatedFat: 5.1 gservingSize: -sodium: 281.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bread Pudding with Caramel Rum Sauce
Directions
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Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds, whisk. Drizzle sauce over bread pudding to serve.