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Pumpkin Bread Pudding with Caramel Rum Sauce
April 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 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