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Warm Pumpkin Bread Pudding with Praline Topping and Warm Rum Butter Sauce

Warm Pumpkin Bread Pudding with Praline Topping and Warm Rum Butter Sauce
Clock timer

Prep Time

15 minutes

Clock

Total Time

< 90 minutes

Fork and knife

Calories

980

Per Serving

Ingredients

3 packages (15 ounces each) SISTER SCHUBERT'S® ROLLS, cut into 1-inch cubes

PUMPKIN FILLING

1 package (8 ounces) cream cheese, softened

¼ cup packed light brown sugar

1 tablespoon pumpkin pie spice

teaspoon salt

1 cup flavored pumpkin pie filling

2 eggs

½ cup granulated sugar

1 cup packed light brown sugar

2 tablespoons pumpkin pie spice

8 eggs

4 cups half-and-half

1 tablespoon vanilla

2 tablespoons grated orange peel

Dash salt

PRALINE TOPPING

cup butter, softened

1 cup packed dark brown sugar

1 cup chopped pecans

BUTTER RUM SAUCE

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed light brown sugar

cup powdered sugar

¼ cup whipping cream

½ cup dark rum

REDDI-WIP® REAL CREAM (optional)

Directions

  • 1.
    Preheat oven to 350°F. Spread cubed bread onto ungreased baking sheet; bake 5 to 7 minutes or until barely browned, stirring occasionally. Transfer to large bowl; cool.
  • 2.
    Prepare Pumpkin Filling. Whip cream cheese, ¼ cup light brown sugar, 1 tablespoon pumpkin pie spice and ⅛ teaspoon salt using electric mixer until light and fluffy. Add pumpkin pie filling; blend well. Incorporate 2 eggs, one at a time, until well blended.
  • 3.
    Combine ½ cup granulated sugar, 1 cup light brown sugar, 2 tablespoons pumpkin pie spice and 8 eggs in large bowl. Beat at high speed with electric mixer 2-½ to 3 minutes; reduce speed to low and incorporate half-and-half, vanilla, orange peel and dash salt. Pour over bread in large bowl; let stand 15 minutes.
  • 4.
    Grease 13X9-inch baking dish. Pour half of bread mixture into prepared dish; top with pumpkin filling and remaining half of bread mixture*. *This can be refrigerated up to 8 hours prior to baking.
  • 5.
    Prepare Praline Topping. Combine ⅓ cup butter, 1 cup dark brown sugar and pecans in small bowl; blend well. Sprinkle over top of bread pudding.
  • 6.
    Bake 40 to 50 minutes or until done. Cool slightly before serving.
  • 7.
    Prepare Butter Rum Sauce. Combine butter and sugars in large bowl; blend until smooth with rubber spatula. Set bowl over pot of simmering water; whisk until mixture is light in color.
  • 8.
    Add cream; whisk over simmering water 5 minutes. Remove from heat; stir in rum. Serve warm.
  • 9.
    Serve with Rum Sauce and REDDI-WIP® REAL CREAM, if desired.

Nutrition Facts

Per Serving

Calories980
Total Fat42g
Carbs133g
Protein18g
Trans Fat1g
DV Trans Fat%
Sodium340mg
DV Sodium%
Sugar85g
DV Sugar%
Iron%
Calcium%
Saturated Fat21g
DV Saturated Fat%
Cholesterol225mg
DV Cholesterol%
Dietary Fiber1g
DV Dietary Fiber%
Vitamin A%
Vitamin C%