Pumpkin Rum Bread Pudding is a good bread pudding for the fall season. It is simple to make and a very comforting dessert. You can assemble it quickly and serve it either warm or at room temperature. Warm is better! The creamy rum sauce really puts it over the top. Full of fall flavors, this would be a good dessert for the holiday season and the perfect ending to Thanksgiving dinner.
If you are not a fan of rum or alcohol simply leave it out. The bread pudding and the cream sauce will still be good without it. You could also serve it for breakfast without any sauce at all or with a drizzle of maple syrup.
You can make the bread pudding up to 2 days before serving as long as you keep the rum sauce separate. See the instructions for reheating it.
Brioche is a good bread to use to make the bread pudding because it is a sturdy bread that allows it to soak up the custard and hold its shape. If you cannot find brioche, challah bread or a French bread would also work. This is a great way to repurpose old bread that has become stale bread.
If you are a fan of bread pudding you should check out Chocolate Brioche Bread Pudding, Mint Julep Bread Pudding and Strawberry Bread Pudding, and Bailey’s Bread Pudding.
If you would like to try a different sauce for the bread pudding, check out Chocolate Condensed Milk Bread Pudding Sauce.
If you are a pumpkin lover, check out Pumpkin Oatmeal Pancakes, Pumpkin Baked Donuts and Pumpkin Waffles. They are all good breakfast breakfast recipes with pumpkin flavor to enjoy during the fall months.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Canned pumpkin is pumpkin purée that does not have anything else added to it. You may also see canned pumpkin pie filling at the grocery store. This has sugar and spices added to it. Make sure you purchase the pure pumpkin pumpkin purée for this recipe.
- Check out this Pumpkin Puree recipe if you want to make it yourself.
SPECIAL EQUIPMENT NEEDED:
- 9″ x 9″ baking pan
- Large mixing bowl
- Medium Saucepan
- Whisk
SUBSTITUTIONS:
- The whole milk can be substituted with 2% milk or skim milk. If you prefer a non-dairy milk, use oat milk or almond milk.
- The heavy cream can be replaced with half and half or light cream.
- You can use light brown sugar if that is what you have on hand.
- You can substitute 1 teaspoon rum extract in both the bread pudding and the sauce if you do not have dark rum.
HOW TO STORE LEFTOVER PUMPKIN RUM BREAD PUDDING:
- You can store the leftovers covered in plastic wrap or in an airtight container in the refrigerator for 2-3 days.
- You can freeze the bread pudding for up to 3 months in an airtight freezer container or freezer bag.
HOW TO REHEAT PUMPKIN RUM BREAD PUDDING:
- You can reheat the bread pudding covered in the microwave in a microwave safe dish. Heat at 1-2 minute intervals until heated through.
- You can reheat the bread pudding in a pre-heated 350 degree oven covered with aluminum foil until heated through. Times will vary depending on how much you are reheating.
Pumpkin Rum Bread
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Ingredients
- BREAD PUDDING:
- 6 cups challah bread, brioche or baguette, cut into 1-inch cubes.
- 5 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup dark rum
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 cup dark brown sugar
- 1 teaspoon pumpkin spice
- cooking spray
- RUM SAUCE:
- 1 ½ cups heavy cream
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup dark rum
Instructions
BREAD PUDDING:
Pre-heat oven to 350 degrees
Spray a 9” x 9″ pan with cooking spray.
Place bread cubes in the pan in an even layer.
Whisk the eggs in a large bowl. Add the milk, heavy cream, rum, pumpkin puree and vanilla extract. Combine well.
Stir the brown sugar and pumpkin spice into the egg mixture. Combine well.
Pour mixture evenly over the bread cubes. You want to make sure that all of the bread pieces are evenly moistened.
Let the pan sit for 10- 15 minutes until all of the liquid has been completely absorbed.
Bake for 50-60 minutes until golden brown. You will know it is done when you press the center and it is firm.
Place the baking pan onto a wire rack to cool.
This can be served either warm or at room temperature with Rum Sauce.
RUM SAUCE:
Pour the cream into a medium saucepan. Add the sugar. Bring it just to the boiling point over medium heat. Do not let it boil.
Add the cornstarch and water to a small bowl. Combine well.
Add the cornstarch mixture to the pan and cook over medium heat, whisking constantly for 30 seconds. This will thicken the mixture.
Remove from the heat and stir in the rum.
Serve either warm or at room temperature over the bread pudding.
TO MAKE AHEAD OF TIME:
Both the bread pudding and rum sauce can be made a day or two ahead of time and reheated. Store both the bread pudding and the rum sauce, covered in the refrigerator.
