Pumpkin Bread Pudding with Rum Sauce

Cook Time:1 hr 0 min

Serves:10 servings

Bread Pudding:

• 1 loaf French bread, torn in pieces
• 1 quart 40 percent whipping cream
• 1 dozen eggs
• 1 vanilla bean, seeds scraped
• 2 ounces vanilla extract
• 4 ounces pumpkin pie spice
• 2 cups granulated sugar
• 2 cups brown sugar
• 2 cups canned pumpkin

Rum Sauce:

• 4 tablespoons cornstarch
• 1/2 cup water
• 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 all the ingredients together, except the French bread, 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. Mix all the ingredients together and cook over low heat until thick.
Serve the sauce with the bread pudding.

Recipe courtesy Gina Schloegel of Sammy's Food Service in New Orleans, LA.

Show: Diners, Drive-ins and Dives