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

Prep Time

15 minutes

Total Time

< 90 minutes

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%