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Pumpkin Bread Pudding with Caramel Rum Sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent pumpkin bread pudding with butterscotch rum sauce.
Ingredients:
  • 2 eggs
  • 1.5 cups half-and-half
  • 0.25 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 cups cubed pumpkin bread
  • 0.66666668653488 cup butterscotch caramel ice cream topping
  • 3 tablespoons heavy cream
  • 3 tablespoons dark rum
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) while you give your 9-inch pie pan a quick spritz of cooking spray.
  • In a bowl, combine eggs, half-and-half, sugar, and vanilla. Place cubed pumpkin bread in the pie pan and pour the egg mixture over the bread cubes.
  • Bake in a preheated oven for 30 to 35 minutes or until a knife inserted into the center of the dish comes out clean.
  • In a microwave-safe bowl, mix caramel sauce, heavy cream, and rum. Microwave on High for 45 seconds, then whisk together. Drizzle the sauce over the bread pudding before serving.

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