Pumpkin bread pudding with caramel sauce

    Pumpkin bread pudding with caramel sauce


    18 people made this

    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.

    Makes: 10 

    • 2 eggs
    • 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

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 170 C / Gas 3. Spray a 23cm quiche dish with oil spray.
    2. 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.
    3. Bake in preheated oven until a knife inserted into the centre of the dish comes out clean, 30 to 35 minutes.
    4. 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.

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