Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- - For the Bread Pudding -
- 1 Loaf Rich Egg Bread (such as Challah or Brioche), about 1 Lb cut into 1 inch cubes
- 1 Can Pure Pumpkin Puree (15 ounces)
- 3 Large Eggs, lightly beaten
- 2 Cups Whole Milk
- 1/2 Cup Crystallized (Candied) Ginger, chopped into small pieces
- 1 Cup Dark Brown Sugar, packed
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2 Tablespoons of Dark Rum (optional)
- Pinch of Salt
- - For the Hot Buttered Rum Sauce -
- 1 Stick (4 ounces) Unsalted Butter
- 1 Cup Heavy Cream
- 1 Cup Dark Brown Sugar, packed
- 3 Tablespoons Dark Rum
Preparation:
Preheat oven to 350 degrees.For the Bread Pudding:
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, rum, salt and spices. Add the bread cubes and mix together. Fold in the candied ginger.
Pour ingredients into a 10-inch springform pan or deep baking dish. Let stand for 10 minutes to let the bread soak.
Place pan on a cookie sheet and place in oven. Bake until a toothpick or knife inserted into the center comes out clean, approximately 50 minutes. Good bread pudding is moist, so don't overcook.
For the Hot Buttered Rum Sauce:
Melt the butter in a medium saucepan. Whisk in the brown sugar and heavy cream. Let the mixture just come to a boil. Let cool a minute, then add the rum. The rum sauce can be made up to two days ahead of time. Reheat until just warm.
To Serve:
Cut the bread pudding into slices and place onto dessert plates. Drizzle the hot buttered rum sauce over the top. If you like, you can add whipped cream and extra candied ginger.
Enjoy!
