Pumpkin Bread Pudding with Hot Buttered Rum Sauce

By mamajan

Ingredients

• For Bread:
• 1 loaf Texas bread, cubed
• 1 15-oz. can pumpkin
• 1 cup chopped pecans (optional)
• 1/2 cup golden raisins
• 2 1/2 cups milk
• 3/4 cup sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp salt
• For Sauce:
• 1 stick butter
• 1 cup cream
• 1 cup brown sugar
• 3 Tblsp rum

Details

Servings 12

Preparation

Step 1

For Bread:
Whisk milk, pumpkin, sugars, vanilla, eggs, spices, and salt. Add bread cubes and mix together. Fold in raisins and nuts. Pour into greased 9x13 pan and let stand 10-30 minutes to let bread soak. Bake at 350 degrees approximately 50 minutes until toothpick comes out clean. DO NOT OVERBAKE.

For Sauce:
Melt butter in saucepan. Whisk in cream and sugar. Bring to a boil then let cool for 1 minute. Add rum. Can be made up to 2 days in advance. Reheat until warm. Pour over individual servings of bread pudding. Top with whipped topping.