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Pumpkin Bread Pudding with Vanilla Rum Sauce
Spiced rum gives this bread pudding a unique flavor.
Recipe courtesy of Rabbit Hill Inn
Ingredients
- 1/2 tsp. vanilla (for pudding)
- 1/2 loaf French bread, cubed & partially dried
- 4 eggs
- 3 croissants, cubed & partially dried
- 1 pint Half & Half
- 1 Tbls. cinnamon
- 1/2 cup sugar (for pudding)
- 1 tsp. nutmeg
- 6 ramekins or muffin tins
- 7 oz. canned pumpkin
- 2 oz. Captain Morgan Spiced Rum
- 5 egg yolks
- 1 1/2 cups heavy cream
- 1/2 cup sugar(for sauce)
- 3/4 tsp. vanilla (for sauce)
Preparation
Pudding:
Bring Half & Half to simmer and whisk in vanilla and sugar. Take off heat and whisk in pumpkin until smooth.
Add in bread and croissants, and incorporate until bread has soaked up the mixture. Add eggs, nutmeg, and cinnamon and work until fully incorporated.
Grease 6 ramekins or muffin tin and fill with the mixture. Bake at 375-400° Fahrenheit for 20 – 30 minutes. (For a convection oven, bake at 325° Fahrenheit.)
Sauce:
Combine all ingredients in a metal mixing bowl. Whisk over a hot water bath until the mixture coats the back of a spoon. (Make sure the water bath is not so hot as to cause the eggs to scramble.) Allow to cool.
Rewarm to order by placing in microwave or heating on a very low heat on the stove top.
Bring Half & Half to simmer and whisk in vanilla and sugar. Take off heat and whisk in pumpkin until smooth.
Add in bread and croissants, and incorporate until bread has soaked up the mixture. Add eggs, nutmeg, and cinnamon and work until fully incorporated.
Grease 6 ramekins or muffin tin and fill with the mixture. Bake at 375-400° Fahrenheit for 20 – 30 minutes. (For a convection oven, bake at 325° Fahrenheit.)
Sauce:
Combine all ingredients in a metal mixing bowl. Whisk over a hot water bath until the mixture coats the back of a spoon. (Make sure the water bath is not so hot as to cause the eggs to scramble.) Allow to cool.
Rewarm to order by placing in microwave or heating on a very low heat on the stove top.
