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Add a photo"This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!”
Ingredients
- 2 eggs
- 1 1/2 cups half-and-half
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 4 cups cubed pumpkin bread
- 2/3 cup butterscotch caramel ice cream topping
- 3 tablespoons heavy cream
- 3 tablespoons dark rum
Directions
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
- Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
- Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
- Combine the caramel sauce, heavy 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 10 servings | |
| Calories 105 | |
| Calories from Fat 59 | 56% |
| Total Fat 6.71g | 8% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 29mg | 1% |
| Potassium 63mg | 2% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.18g | 3% |
| Protein 2.27g | 4% |
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