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 too short. I baked mine for about 50 min.
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 cinnamon/raisin. It was quick easy and delicious. I will probably make about half the caramel sauce next time since I had so much leftover. Thanks for the recipe!
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 recipe for pumpkin bread. The only reason I gave this 4 stars instead of 5 was because the amount of rum in the sauce is way too much for most peoples taste. You could easily use 2 TBSP of dark rum instead of 3. I ended up boiling the sauce in the microwave for 5 minutes just to boil off all the alcohol and give it a nice rum "flavor" instead of "god there's a lot of rum in this!" I also ended up diluting the sauce with a bit more caramel and heavy cream. So truly a good recipe made better with a few adjustments.
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.
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.
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 holiday and maybe more. I may be 500 pounds by the next time I log on here just from this recipe. THANKYOU!!!!!
I guess I don't really like bread pudding.
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 toasted the cubes to dry them out a little. I added 1/2 cup pumpkin puree to the custard mix with some pumpkin pie spice. Also sprinkled in some dark chocolate chips. Let soak for 15 minutes before cooking. I didn't make the sauce I just splashed on some butterscotch snapps. Update: I tried to do the sauce with fat free half and half and a vanilla bourbon. It was too runny
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 unbelievable. The only thing I would suggest is serving the sauce on the side. The rum flavor was just a little overpowering for a couple of my guests; I personally thought it was very complimentary considering the sweetness of the pudding. Overall a phenomenal recipe!
