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Pumpkin Bread Pudding with Caramel Rum Sauce

Pumpkin Bread Pudding with Caramel Rum Sauce
Pumpkin Bread Pudding with Caramel Rum Sauce might be a good recipe to expand your dessert collection. This vegetarian recipe serves 10. One portion of this dish contains around 4g of protein, 7g of fat, and a total of 174 calories. A mixture of pumpkin bread, butterscotch caramel ice cream topping, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

1
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
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Cooking SprayCooking Spray
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Pie FormPie Form
OvenOven
2
Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan.
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PumpkinPumpkin
VanillaVanilla
BreadBread
SugarSugar
EggEgg
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WhiskWhisk
BowlBowl
3
Pour the egg mixture over the bread cubes.
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Bread CubesBread Cubes
EggEgg
4
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
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KnifeKnife
5
Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl.
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Caramel SauceCaramel Sauce
Heavy CreamHeavy Cream
RumRum
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MicrowaveMicrowave
BowlBowl
6
Heat on High in microwave for 45 seconds; whisk.
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MicrowaveMicrowave
WhiskWhisk
7
Drizzle sauce over bread pudding to serve.
Ingredients you will need
BreadBread
SauceSauce
DifficultyHard
Ready In55 m.
Servings10
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
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