Pumpkin Bread Pudding With Caramel Rum Sauce - cooking recipe

Ingredients
    2 eggs
    1 1/2 cups half-and-half
    1/4 cup white sugar
    1 teaspoon vanilla extract
    4 cups cubed pumpkin bread
    2/3 cup butterscotch caramel ice cream topping
    3 tablespoons heavy cream
    3 tablespoons dark rum
Preparation
    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.

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