Pumpkin Bread Pudding with Hot Buttered Rum Sauce

By davidv

To be prepared in K30618 — Green Apple 2-piece Naturally Nonstick Bakeware Set

Ingredients

• Pudding:
• 1 loaf rich egg bread, such as Challah or Brioche equal to about 1 lb., cut into large, 1-inch cubes (bread can be day-old)
• 15-oz. can of organic pumpkin puree (such as Farmer's Market) or regular pumpkin puree
• 1 cup pecans, chopped
• 1/2 cup golden raisins
• 2-1/2 cups whole milk
• 3/4 cup sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 tsp. vanilla
• 2 tsp. cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. ground allspice
• 1/8 teaspoon salt
• Sauce:
• 1 stick (4 oz.) unsalted butter
• 1 cup heavy cream
• 1 cup dark brown sugar, packed
• 3 Tbsp. dark rum

Details

Servings 8
Adapted from qvc.com

Preparation

Step 1

Preheat oven to 350F. Whisk milk, pumpkin pur both sugars, vanilla, eggs, spices, and salt. Add the bread cubes and mix together. Fold in the golden raisins and chopped pecans.

Pour ingredients into a large rectangular baking pan. Let stand for 10-30 minutes to let the bread soak.

Place pan in oven and bake until toothpick or knife inserted into the center comes out clean, approximately 50 minutes. Good bread pudding is moist, so don't overcook.

To prepare the sauce, melt the butter in a medium saucepan. Whisk in the brown sugar and heavy cream. Let the mixture just come to a boil. Let cool for a minute, then add the rum. The rum sauce can be made up to two days ahead of time. Reheat until just warm.

When ready to serve, cut the bread pudding into squares and place onto dessert plates. Drizzle the hot buttered rum sauce over the top. If you like, garnish with whipped cream.