| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 10 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1352 |
| Total Fat | 75 g |
| Saturated Fat | 45 g |
| Carbohydrates | 146 g |
| Dietary Fiber | 4 g |
| Sugar | 118 g |
| Protein | 15 g |
| Cholesterol | 428 mg |
| Sodium | 338 mg |
Reviews
what happened to the candied walnuts?
Incredible flavor, Great recipe….. I will definitely make it again.