Best 7 Pumpkin Bread Pudding With Rum Sauce Recipes

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Pumpkin bread pudding with rum sauce is a classic dessert that is perfect for any occasion. This comforting dish combines the warm spices of fall with the rich flavor of rum to create a truly unforgettable experience. Whether you are looking for a special treat to serve at a holiday gathering or a cozy dessert to enjoy on a chilly autumn evening, pumpkin bread pudding with rum sauce is sure to hit the spot.

Let's cook with our recipes!

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

BREAD PUDDING WITH RUM SAUCE



Bread Pudding With Rum Sauce image

Make and share this Bread Pudding With Rum Sauce recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin
1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

Steps:

  • Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
  • Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
  • In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
  • In another bowl, beat the egg whites until there is a formation of firm peaks.
  • Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
  • Bake for about 1 hour, or until the center is firm and slightly humid.
  • Serve immediately. Decorate with pecans and coat with the sauce.
  • Rum Sauce :.
  • In a sauce pan, mix the brown sugar and flour.
  • Add the cream, milk, rum and vanilla.
  • Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

PUMPKIN BREAD PUDDING WITH RUM SAUCE



Pumpkin Bread Pudding with Rum Sauce image

Use store-bought brioche or challah as a substitute for Pumpkin Challah in this Pumpkin Bread Pudding with Rum Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 13

3/4 cup golden raisins
4 large whole eggs
1 cup granulated sugar
1/2 teaspoon salt
4 cups milk
2 1/2 teaspoons pure vanilla extract
2 tablespoons butter, melted, plus more for dish
2 teaspoons light-brown sugar
5 to 6 cups day-old Pumpkin Challah, cubed
1/2 cup heavy cream
3 tablespoons confectioners' sugar
5 large egg yolks
1/4 cup dark rum, or more to taste

Steps:

  • Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water. Let soak until plump. Drain, and set aside.
  • In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract.
  • Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.
  • Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.
  • Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners' sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.
  • Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.
  • Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.

PUMPKIN BREAD PUDDING WITH RUM SAUCE



Pumpkin Bread Pudding with Rum Sauce image

Provided by Food Network

Categories     dessert

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 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.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

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 CARAMEL RUM SAUCE



Pumpkin Bread Pudding With Caramel Rum Sauce image

Make and share this Pumpkin Bread Pudding With Caramel Rum Sauce recipe from Food.com.

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

Tips:

  • Use fresh, ripe pumpkin for the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin puree instead.
  • Be sure to grease and flour your baking dish before adding the batter. This will help prevent the bread pudding from sticking.
  • Bake the bread pudding until a toothpick inserted into the center comes out clean. This will take about 45-50 minutes.
  • Serve the bread pudding warm with rum sauce. You can also top it with whipped cream or ice cream.

Conclusion:

Pumpkin bread pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover pumpkin puree, and it's also a festive dish to serve during the holidays. With its warm, comforting flavors and creamy rum sauce, this bread pudding is sure to be a hit with everyone who tries it.

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