| 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 the 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
Have made this before and it’s always a hit. This recipe doesn’t tell you how much water to add to the cornstarch though, (I add about a cup), and the cooking time is more like an hour and a half.
Oh my God delicious. I used Italian bread instead of French bread, and I substituted 1 oz of pure rum extract instead of using actual rum for the sauce. And the fresh eggs from my backyard chickens really did a finishing touch. Serving this alongside cranberry apple custard pie at Thanksgiving.
What the hell is a one gallon pan?
Who gives the size of a baking dish in gallons??
After watching the show and Guy was taking pieces out of the raw batter, I was convinced this was going to be good. I made it for THANKSGIVING. It was fantastic. The recipe above made 2 9×13 pans. So I made one pan with candied walnuts and one without. Everyone loved it…….
I modified it. I only put in 2 ounces of pumpkin spice. Perfect. I used a loaf and a half my loaves were 1lb. I made the topping sauce and I used Sailor Jerry and the sauce was out of this world. THANKS GUY for the recipe. I will make it again………..
I modified it. I only put in 2 ounces of pumpkin spice. Perfect. I used a loaf and a half my loaves were 1lb. I made the topping sauce and I used Sailor Jerry and the sauce was out of this world. THANKS GUY for the recipe. I will make it again………..
Well, it just came out of the oven – and it is great. A hit with the guest here and family that have arrived for Thanksgiving.
I did half the quantities of the recipe as others had suggested, and didn’t use the vanilla bean – just used a little extra real vanilla extract. It baked beautifully, and is super moist. Cooking time was right at an hour and the rum glaze is to die for (also halved the amounts listed on the recipe)
this will become a new holiday tradition here in my house. I can say that I highly recommend this, and I am not a bread-pudding person.
I did half the quantities of the recipe as others had suggested, and didn’t use the vanilla bean – just used a little extra real vanilla extract. It baked beautifully, and is super moist. Cooking time was right at an hour and the rum glaze is to die for (also halved the amounts listed on the recipe)
this will become a new holiday tradition here in my house. I can say that I highly recommend this, and I am not a bread-pudding person.
What a success! My best offering yet. Everyone was thrilled. Thank You Gina Schloegel. I pared down to 3 teaspoons of vanilla extract and eight teaspoons of pumpkin pie spice, and I stepped up the corn starch in the rum sauce to about 5 tablespoons. I added a handful of raisins and a cup of the spiced pecans to the bread pudding. Thank You again Gina!
To Charlie Goines: This is a restaurant recipe.. most likely makes a lot more than 10 servings, but we dont’ know how big their servings are. I would suggest to make half of it.. then rate and review.. go from there. you can always change it again.. That is the great thing about cooking and baking. Even if you make a mistake you can make it again..lol Glad your cooking and baking!
Fantastic. Will make this again….
Ok. I made this on Thanksgiving day with my homemade sourdough bread. I only used 1 Tablespoon of vanilla extract and 3 teaspoons pumpkin pie spice and no vanilla bean. I think the 4 ounces of pumpkin pie spice was for the original huge “restaurant ” recipe. I cannot imagine all of that in this recipe. IT TURNED OUT UNBELIEVABLE . THE BEST DESSERT RECIPE I HAVE MADE IN A LONG TIME. EVERYONE LOVED IT…RUM SAUCE JUST TOPPED IT OFF. IT’S GOOD EVEN COLD !! :
Absolutely the best dessert! I watched Bobby Flag beat The Texas ‘pie’ lady on Throwdown and tried it two years ago. Have shared it with many, and we all agree it’s the best! It does make a lot, so I usually make a half recipe. A friend in Oregon served it to his wife and neighbor couple – they each had a serving and over the weekend he and the neighbor man finished it off. He said they were comatose for days! That good!