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!
3 Comments
Oh yum, pumpkin bread pudding sounds wonderful! Thanks for sharing! Have a lovely day.
ReplyDeleteHugs,
Stephanie
MMMMM this looks simply divine!
ReplyDeleteI LOVE anything pumpkin.. This sounds delicious!
ReplyDeleteFollowing and reading from the Friday Pin-It Fest.
<3 Stephanie @ Life as a Mommy
http://lovemommylife.com/