Pumpkin Bread Pudding with Caramel Rum Sauce
Description
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.
Ingredients
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2 eggs
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1 1/2 cups half-and-half
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1/4 cup white sugar
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1 teaspoon vanilla extract
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4 cups cubed pumpkin bread
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2/3 cup butterscotch caramel ice cream topping
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3 tablespoons heavy cream
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3 tablespoons dark rum
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
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.
3
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
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.