Pumpkin bread pudding with caramel sauce

    55 min

    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.

    18 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    This was wonderful. I made an extra loaf of pumpkin bread so I could make this. The rum sauce is what makes it. I added a scoop of whipped cream on top and it was perfect. The baking time seemed too short. I baked mine for about 50 min.  -  06 Dec 2007  (Review from Allrecipes US | Canada)


    I had some leftover pumpkin cake that I used in this recipe and I omitted the sugar so it wouldn't be too sweet. I think this is a versatile recipe that you could use other types of bread like cinnamon/raisin. It was quick, easy, and delicious. I will probably make about half the caramel sauce next time since I had so much leftover. Thanks for the recipe!  -  30 Mar 2008  (Review from Allrecipes US | Canada)


    This was truly great! I used the Taste of Home pumpkin bread recipe because it makes two loaves of awesome pumpkin bread, and for this to be a good recipe you've got to start with a terrific recipe for pumpkin bread. The only reason I gave this 4 stars instead of 5 was because the amount of rum in the sauce is way too much for most peoples taste. You could easily use 2 TBSP of dark rum instead of 3. I ended up boiling the sauce in the microwave for 5 minutes just to boil off all the alcohol and give it a nice rum "flavor" instead of "god there's a lot of rum in this!" I also ended up diluting the sauce with a bit more caramel and heavy cream. So, truly a good recipe made better with a few adjustments.  -  01 Feb 2009  (Review from Allrecipes US | Canada)