Pumpkin Bread Pudding with Rum Sauce

By barbaran

Ingredients

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

Details

Servings 10
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, 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. Mix all the ingredients together and cook over low heat until thick.

Serve the sauce with the bread pudding.