Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
348 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
Step 2
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.
Step 3
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
Step 4
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.
Ingredients
2 eggs
1 teaspoon vanilla extract
3 tablespoons heavy cream
3 tablespoons dark rum
4 cups cubed pumpkin bread
0.25 cup white sugar
1.5 cups half-and-half
0.66666668653488 cup butterscotch caramel ice cream topping
