Pumpkin Bread Pudding With Caramel Rum Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 to make the bread pudding:.
• 2 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.
• 3 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.
• 4 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.