About this recipe:A great way to make use of leftover pumpkin bread (or banana bread). Pumpkin bread cubes are baked in a vanilla-flavoured eggy custard, then served with a decadently rich rum and caramel sauce.
350ml single cream
4 tablespoons caster sugar
1 teaspoon vanilla extract
550g pumpkin bread or loaf cake, cubed
150g caramel sauce
3 tablespoons double cream
3 tablespoons dark rum
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 170 C / Gas 3. Spray a 23cm quiche dish with oil spray.
Beat together the eggs, single cream, sugar and vanilla in a bowl. Arrange the cubed pumpkin bread in the quiche dish. Pour the egg mixture over the bread cubes.
Bake in preheated oven until a knife inserted into the centre of the dish comes out clean, 30 to 35 minutes.
Combine the caramel sauce, double cream and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.