Best Pumpkin Bread Pudding With Rum And Caramel Sauce Recipes

Pumpkin Bread Pudding with Caramel Sauce image

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 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 image

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

Pumpkin Bread Pudding With Caramel Sauce image

Provided by gemini jodi

Categories Dessert

Time 1h40m

Yield 1 11x7 pan, 12 serving(s)

Number Of Ingredients 19

2 eggs
1 egg yolk
2 cups half-and-half or 2 cups eggnog
15 ounces pumpkin
1 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
10 cups cinnamon raisin bread or 10 cups challah bread, cubed into 1/2-inch pieces
3/4 cup raisins (can use less if using raisin bread)
3/4 cup pecans, chopped
1 1/4 cups brown sugar
1/2 cup butter
1/2 cup whipping cream
1 teaspoon rum flavoring (optional)
1 1/2 cups whipping cream (optional)
1/4 cup extra-fine sugar

Steps:

Preheat oven to 350 degrees.
Spray 11x7 baking dish with cooking spray.
Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices & vanilla in large mixing bowl. Mix well.
Fold in bread cubes, raisins & pecans.
Pour into baking dish, let stand for 15 minutes.
Bake until tester inserted in middle comes out clean, 35-40 minutes.
Caramel sauce:.
Over medium heat, in medium saucepan, whisk brown sugar & butter until gets to a rolling boil. Whisk in whipping cream, lower heat, continue whisking until sauce is smooth & thickens a bit. Should still be a pouring consistency.
Whipped cream:.
Whip whipping cream & extra-fine sugar together in chilled mixing bowl until stiff peaks form. Use to garnish bread pudding & caramel sauce.