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Home / Recipes / Pumpkin Bread Pudding With Caramel Sauce

Pumpkin Bread Pudding With Caramel Sauce

Pumpkin Bread Pudding With Caramel Sauce
Pumpkin Bread Pudding With Caramel Sauce
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Prep Time: 20 min (not including thaw time)
Bake Time: 45 min
Servings: 4
Skills: Beginning


Ingredients

  1. 4 Rhodes Warm-N-Serv® Artisan French Rolls, diced into 1” cubes
    1 cup pureed pumpkin
    ½ cup brown sugar, packed
    1 teaspoon cinnamon
    1 teaspoon vanilla
    2 eggs
    1 cup milk
    1 cup heavy cream

Instructions

Thaw 4 Rhodes Warm-N-Serv French Crusty Rolls and cut them into 1” cubes. Set aside while you make the pumpkin mixture.

In a large bowl, whisk the pumpkin puree, brown sugar, cinnamon and vanilla. Add eggs, one at a time and whisk until thoroughly combined. Add the milk and cream.  Fold the bread cubes into the pumpkin mixture and make sure all bread is coated. Pour into a greased 8×8” pan. Allow to stand about 15 minutes to allow the bread to absorb the liquid.

Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. (I like to cover mine with foil halfway through baking time.) Serve warm or allow to cool. To serve, drizzle with caramel ice cream topping (and whipped cream if desired!)

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