Bread Pudding with Butterscotch Sauce
This is a fantastic way to use up an extra loaf of pumpkin bread or even banana nut bread! Omit the rum if you like.
Ingredients
Serves: 10
- 2 eggs
- 1 1/2 cups (375ml) light cream
- 1/4 cup (50g) white sugar
- 1 teaspoon vanilla essence
- 4 cups cubed pumpkin or banana bread
- 2/3 cup butterscotch ice cream topping
- 3 tablespoons thickened cream
- 3 tablespoons dark rum
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Preheat oven to 170 degrees C. Prepare a 23cm pie pan with cooking spray.
- Whisk together the eggs, light cream, 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 centre of the dish comes out clean, 30 to 35 minutes.
- Combine the topping, thickened 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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Reviews and Ratings
Global Ratings:
(23)
Reviews in English (20)
This was wonderful. I made an extra loaf of pumpkin bread so I could make this. The rum sauce is what makes it. I added a scoop of whipped cream on top and it was perfect. The baking time seemed too short. I baked mine for about 50 min. - 06 Dec 2007 (Review from Allrecipes USA and Canada)
I had some leftover pumpkin cake that I used in this recipe and I omitted the sugar so it wouldn't be too sweet. I think this is a versatile recipe that you could use other types of bread like cinnamon/raisin. It was quick, easy, and delicious. I will probably make about half the caramel sauce next time since I had so much leftover. Thanks for the recipe! - 30 Mar 2008 (Review from Allrecipes USA and Canada)
This was truly great! I used the Taste of Home pumpkin bread recipe because it makes two loaves of awesome pumpkin bread, and for this to be a good recipe you've got to start with a terrific recipe for pumpkin bread. The only reason I gave this 4 stars instead of 5 was because the amount of rum in the sauce is way too much for most peoples taste. You could easily use 2 TBSP of dark rum instead of 3. I ended up boiling the sauce in the microwave for 5 minutes just to boil off all the alcohol and give it a nice rum "flavor" instead of "god there's a lot of rum in this!" I also ended up diluting the sauce with a bit more caramel and heavy cream. So, truly a good recipe made better with a few adjustments. - 01 Feb 2009 (Review from Allrecipes USA and Canada)