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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