I remember the first time I ever ate Bread Pudding. I had gone to dinner with a friend at a fancy restaurant called Micheals. Bread pudding was on the fresh sheet so I ordered it. Since then I’ve been hooked and make it often. I do use store bought bread at times, but why when you can make it so much better. And honestly, you go from good, to GREAT! Find the recipe here.
- 1 loaf day old french or rustic bread (about 20oz)
- 1 can or 15 oz fresh pumpkin puree
- 2 1/2 cup whole milk
- 6 eggs beaten
- 2/3 cup brown sugar
- 1/2 cup granulated cane sugar
- 1 tsp pure vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup raisins and or cranberries
- 1 recipe Spiced Rum Sauce (Optional)
- Heavy whipping cream or Ice cream
Start by cutting your day old bread into 1 inch cubes. Place in large bowl and set aside. Whisk milk, vanilla pumpkin, sugars, spices and salt together. In separate bowl whisk eggs. Add whisked eggs to pumpkin mixture and combine. Add dried fruit to bread and stir slightly to distribute. Place bread cubes and fruit into a greased 9×13″ baking dish.
Next, pour custard (Pumpkin and milk) over the bread making sure to thoroughly soak each piece of bread. *NOTE You may need to stop and let it sit before adding all the custard. Let stand for 15 minutes. While this is sitting, Preheat your oven to 350°.
Bake at 350° for 1 hour or until knife inserted in center comes out clean and top is golden brown.
While the Bread Pudding is baking, make the spiced Rum sauce. Recipe here.
When done let cool a bit.
May be served while still warm or later. Stays for up to a week refrigerated.
Serve topped with spiced Rum sauce and thick whipped cream, no sugar.
I hope you love this recipe as much as we do around here. Let me know if you try this, and as always…. Let’s get cooking!
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2 thoughts on “Pumpkin Bread Pudding with Spiced Rum Sauce”
it looks like 21 tsp of vanilla??? seems excessive. do my glasses need replaced🤔
Thanks Marlene, got it fixed. No need for glasses. 🙂 Cheers