Pumpkin Bread Pudding with Rum Sauce

 

 

Level: Easy

Total: 1 hr 45 min

Prep: 15 min

Inactive: 30 min

Cook: 1 hr

Yield: 10 servings

 

Ingredients

 

Bread Pudding:

 

1-quart 40-per cent whipping cream

 

2 cups canned pumpkin

 

2 cups granulated sugar

 

2 cups brown sugar

 

4 ounces pumpkin pie spice

 

2 ounces vanilla extract

 

1 dozen eggs

 

1 vanilla bean, seeds scraped

 

1 loaf of French bread, torn into pieces

Rum Sauce:

 

4 tablespoons cornstarch

 

1-quart 40-per cent whipping cream

 

2 cups granulated sugar

 

1 stick butter

 

1 cup dark rum

 

Directions

Start the oven at 350 degrees Fahrenheit.

To make the bread pudding, thoroughly mix the cream, pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla extract, and vanilla bean. Fill a one-gallon aluminium pan with French bread. After covering the French bread with the mixture, leave it for half an hour. Roast for one hour, or until solid.

In a small saucepan, blend 1/2 cup water and cornstarch to make the rum sauce. Cook over low heat, stirring periodically, until thickened, after adding the cream, butter, rum, and granulated sugar. Present the bread pudding alongside the sauce. 

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