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| Pumpkin Bread Pudding with Caramel Rum Sauce |
"This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!"
Ingredients :
- 2 eggs
- 1 1/2 cups half-and-half
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 4 cups cubed pumpkin bread
- 2/3 cup butterscotch caramel ice cream topping
- 3 tablespoons heavy cream
- 3 tablespoons dark rum
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 55M |
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- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray. Watch Now
- 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. Watch Now
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes. Watch Now
- 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. Watch Now
Notes :
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