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Pumpkin Rum Bread Pudding
Serves 8
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Ingredients:
| Bread Pudding: |
| 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 |
| Rum Sauce: |
| 4 tablespoons cornstarch |
| 1 quart 40-percent whipping cream |
| 2 cups granulated sugar |
| 1 stick butter |
| 1 cup dark rum |
Directions:
- 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 1/2 cup 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.
| Course: | Dessert |
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