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Pumpkin Bread Pudding with Caramel Rum Sauce
April 09, 2012

This is a great recipe. I used banana bread instead of pumpkin bread because I had a partial loaf that was starting to get stale. The bread had nuts in it, which gave the perfect little crunch in contrast to the softness of the pudding. Since my bread was plain, I added just a smidge of cinnamon and nutmeg to the milk/egg mixture. I also cut down the sugar by half because bananas are so sweet already. My husband and I both loved this recipe. It is a great way to use up some leftover bread. I can't wait to try it with some pumpkin bread!