Pumpkin Bread Pudding with Caramel Rum Sauce

Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe.

Preparation time

  • Prep 20 m
  • Cook 35 m
  • Ready In 55 m


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


  1. Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  2. 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.
  3. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  4. 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.

Source: allrecipes.com