Pumpkin Bread Pudding With Caramel Rum Sauce - cooking recipe

Ingredients
    FOR THE BREAD PUDDING
    1 (15 ounce) can pumpkin (unsweetened)
    2 large eggs
    1 cup half-and-half
    3/4 cup brown sugar
    1 teaspoon cinnamon
    1/2 teaspoon ginger
    1/2 teaspoon allspice
    1/4 teaspoon clove
    1/4 teaspoon salt
    1 teaspoon vanilla
    5 cups day-old brioche bread or 5 cups French bread, cut into 1/2 inch cubes
    FOR THE CARAMEL RUM SAUCE
    1 cup packed brown sugar
    1/2 cup butter
    1/2 cup heavy cream
    1/4 cup dark rum
Preparation
    TO MAKE THE BREAD PUDDING:.
    In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
    Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
    TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.

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