Pumpkin Bread Pudding With Caramel Rum Sauce

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Pumpkin Bread Pudding With Caramel Rum Sauce, New Orleans Bread Pudding with Caramel Rum sauce, Charlie Andrews, Easy Pumpkin Bread Pudding with Caramel Rum Sauce – Olivia's Kitchen, , pumpkin-bread-pudding-with-caramel-rum-sauce, The Cake Boutique.

Pumpkin Bread Pudding With Caramel Rum Sauce

New Orleans native Charlie Andrews demonstrates how to make New Orleans bread pudding with a Caramel Rum sauce. This recipe calls for 12 servings of bread pudding. Not only it is perfect for holidays or just about any other occasion, but it is absolutely delicious. Hope you all will give this classic dessert a try.

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Youtube video by Charlie Andrews

While your pumpkin bread pudding finishes baking you can make your caramel sauce by adding the unsalted butter, granulated sugar and light brown sugar to a saucepan on. Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe. Coat a 9 x 13 baking dish with cooking spray and add the bread cubes in an even layer. Mix together all the remaining ingredients in a large bowl.

16 ounces loaf of bread. Bake for 35 to 45 minutes. Pumpkin bread pudding with a caramel rum raisin sauce adapted from food & wine. Yields 10 to 12 servings. 2 cups milk 1 1/2 cups heavy cream. Or until it is puffed and. Spray a 13×9 baking dish with nonstick cooking spray. Soak the raisins in the rum for at least 5 minutes. Tear brioche into 1 pieces and place in prepared dish.

Coat a 9 x 13 baking dish with cooking spray and add the bread cubes in an even layer. Mix together all the remaining ingredients in a large bowl. Add the bread to the casserole dish and set aside. 16 ounces loaf of bread. Bake for 35 to 45 minutes.

Add the bread to the casserole dish and set aside. 16 ounces loaf of bread.

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Mix together all the remaining ingredients in a large bowl. Add the bread to the casserole dish and set aside. 16 ounces loaf of bread. Bake for 35 to 45 minutes. Pumpkin bread pudding with a caramel rum raisin sauce adapted from food & wine. Yields 10 to 12 servings.

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