Thanksgiving Dessert Recipe: Pumpkin Bread Pudding with Butter Rum Sauce

This morning I needed to whip together a last minute dessert for my daughters’ Parent Teacher Conference dinner.   I made brownies yesterday--and decided that it was time to adapt my Banana Bread Pudding with Butter Rum Sauce to something a little more fall-inspired:  Pumpkin Bread Pudding.  Of course, I also thought it was the perfect chance to try out a new dessert idea for the upcoming Thanksgiving dinner that I’m hosting!  

This Pumpkin Bread Pudding with Butter Rum Sauce turned out well.  I used day old bread in this recipe--but, will likely make my own pumpkin bread to use in my Thanksgiving version!  If the Butter Rum Sauce is not your cup of tea--simply top the Pumpkin Bread with a little caramel sauce and whipped cream instead.

Ingredients for Pumpkin Bread Pudding with Butter Rum Sauce

10 c. Cubed French Bread or any sturdy, day old bread

½ c. Raisins 

1/2 c. Chopped Pecans or Walnuts

2 c. Milk

4 eggs, slightly beaten

1/2 c. White Sugar

¼ c. Brown Sugar

1-15 oz. Can of Pumpkin Puree

1 1/4 tsp. Ground Cinnamon

¼ tsp. Salt

1 tsp. Vanilla

½ tsp. Ground Ginger

¼ tsp. Nutmeg

1/8 tsp. Ground Cloves

Butter Rum Sauce

1 Stick of Butter, unsalted

¾ c. Light Brown Sugar

1/3 c. Water

1 tsp. Rum Extract or ¼ c. Dark Rum

Instructions for Pumpkin Bread Pudding with Butter Rum Sauce

Prepare the pan and preheat the oven. I use a 13x9 inch rectangular baking dish for this recipe.  You may also use a large casserole dish.  Just be sure that you have a larger baking dish available to serve as the water bath during the baking stage!  Lightly spray the dish that will hold the pumpkin bread pudding with cooking spray.

Layer in the dry pumpkin bread pudding ingredients.  Place the cubed bread, raisins, and nuts into the prepared baking dish.

Mix up the custard mixture.  In a small mixing bowl, whisk together the eggs, sugars, spices, vanilla and milk.

Combine the pumpkin bread pudding ingredients.  Pour the milk mixture over the bread, fruit and nuts.  Make sure that the bread is in a single layer so that it is able to absorb the custard evenly.

Bake the pumpkin bread pudding.  Place the pudding dish into a larger baking dish filled with about an inch of hot water.  Bake in a 350F oven for about 55-60 minutes or until custard is set and a knife inserted in the center comes out clean.

While the pumpkin bread pudding is baking—prepare the butter rum sauce. 

Butter Rum Sauce Instructions:

In a small saucepan, combine the butter rum sauce ingredients.  Bring to a boil, reduce heat and simmer, stirring frequently, for about 10 minutes or until sauce begins to thicken.  Remove sauce from heat and keep warm. It will continue to thicken as it cools—but, you will want to keep it warm and stirred to prevent the sauce from separating.

Serve the pumpkin bread pudding warm.  Remove a square of the pumpkin bread pudding from the baking dish.  Top with a dollop of whipped cream.  Spoon the butter bum sauce over the dish or top with caramel sauce or even chocolate syrup as you choose.

Enjoy!