Pumpkin Bread Pudding With Caramel Rum Sauce Recipes

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PUMPKIN BREAD PUDDING WITH RUM SAUCE



Pumpkin Bread Pudding with Rum Sauce image

Provided by Food Network

Time 1h45m

Yield 10 servings

Number Of Ingredients 14

1 quart 40-percent whipping cream
2 cups canned pumpkin
2 cups granulated sugar
2 cups brown sugar
4 ounces pumpkin pie spice
2 ounces vanilla extract
1 dozen eggs
1 vanilla bean, seeds scraped
1 loaf French bread, torn in pieces
4 tablespoons cornstarch
1 quart 40-percent whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum

Steps:

  • Preheat the oven to 350 degrees F.
  • For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.
  • For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding With Caramel Rum Sauce image

Make and share this Pumpkin Bread Pudding With Caramel Rum Sauce recipe from Food.com.

Provided by Sondra Beth

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (15 ounce) can pumpkin (unsweetened)
2 large eggs
1 cup half-and-half
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1 teaspoon vanilla
5 cups day-old brioche bread or 5 cups French bread, cut into 1/2 inch cubes
1 cup packed brown sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup dark rum

Steps:

  • TO MAKE THE BREAD PUDDING:.
  • In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
  • Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
  • TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.

Nutrition Facts : Calories 567, Fat 29.1, SaturatedFat 17.7, Cholesterol 153.3, Sodium 279.6, Carbohydrate 70.2, Fiber 0.7, Sugar 63, Protein 4.6

BREAD PUDDING WITH CARAMEL RUM SAUCE



Bread Pudding with Caramel Rum Sauce image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray
1 pound purchased brioche bread
5 cups cold whole milk
2 (4.4 ounce) boxes American custard dessert mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup golden raisins, optional
Caramel Rum Sauce, recipe follows
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
  • Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Steps:

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Custards and Puddings

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

Make and share this Pumpkin Bread Pudding with Caramel Sauce recipe from Food.com.

Provided by Dale Goodman

Categories     Dessert

Yield 12

Number Of Ingredients 13

1 -1 1/4 lb pumpkin
3 1/4 cups milk
1 1/2 cups dairy eggnog
5 eggs, beaten
3/4 cup brown sugar, packed
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/3 cup golden raisin
8 -10 ounces French bread, cut into 1-inch cubes(8 cups)
10 pieces vanilla caramels
1/2 cup whipping cream
1/4 teaspoon anise seed
1/4 teaspoon rum flavoring

Steps:

  • Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
  • In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
  • Carefully stir in cubed pumpkin.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
  • Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
  • Stir in anise seed and rum flavoring, if desired.
  • Cool slightly before serving Recipes from Better Homes and Gardens Magazine

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