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My review
Pumpkin Bread Pudding with Caramel Rum Sauce
cee
"This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!"
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Ingredients
55 m servings 348 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 348 calories; 14 g fat; 49.8 g carbohydrates; 5 g protein; 82 mg cholesterol; 282 mg sodium. Full nutrition
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Reviews
Read all reviews 1821 Ratings
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Most helpful positive review
12/6/2007
This was wonderful. I made an extra loaf of pumpkin bread so I could make this. The rum sauce is what makes it. I added a scoop of whipped cream on top and it was perfect. The baking time seemed...
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12/6/2007
This was wonderful. I made an extra loaf of pumpkin bread so I could make this. The rum sauce is what makes it. I added a scoop of whipped cream on top and it was perfect. The baking time seemed...
3/30/2008
I had some leftover pumpkin cake that I used in this recipe and I omitted the sugar so it wouldn't be too sweet. I think this is a versatile recipe that you could use other types of bread like ...
2/1/2009
This was truly great! I used the Taste of Home pumpkin bread recipe because it makes two loaves of awesome pumpkin bread, and for this to be a good recipe you've got to start with a terrific rec...
12/28/2008
I followed the recipe exactly, and I found the rum in the sause to be way too much for my personal liking. Once I deluded it, it was pretty good.
12/15/2010
Good stuff. Turned out awesome. I made a caramel sauce and fresh whipped cream. MMMMMM. The only way it would have been better for us is if we ate it warm out of the oven.
12/17/2010
My mouth is still watering from this recipe and so is my families. I used the taste of home pumpkin bread recipe for this dish and it was mouth wateringly good. I am making this dish ever holi...
4/14/2012
I found some pumpkin bread in the freezer and thought I would give this a try. I had eight cups so I went ahead and doubled it. My bread was really moist so I only used 2 cups of half and half. ...
11/26/2011
I wish I could rate this recipe 10 stars. I made this recipe with the Pumpkin Bread recipe by Shirley S. and one whole loaf was enough for a double batch. Good thing, too, because it was unb...