Warm bread pudding made with pumpkin bread and pumpkin puree is sure to be a hit with any pumpkin lover in your house. Filled with rum soaked golden raisins and topped with a dollop of cinnamon whipped cream and a drizzling of a butter rum glaze. With all the flavors of a pumpkin pie, it doesn’t get any better than this! My husbands birthday was the 11th and instead of choosing a typical birthday cake he wanted me to make his all time favorite dessert-bread pudding. Knowing that Andrew is just as big (maybe bigger) a pumpkin fan as I am, I knew he would love it! If you are a fan of bread pudding and pumpkin, you have to give this recipe a try! It’s incredible! 😀
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Rum Raisin Pumpkin Bread Pudding
For the Bread Pudding:
- 3/4 cup chopped golden raisins
- 3 tablespoons dark rum
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/8 tsp all-spice
- 1/8 tsp ground cloves
- 2/3 cup heavy cream
- 2/3 cup milk
- 3/4 cup pumpkin puree
- 3 large eggs
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 5 cups of pumpkin bread (or any firm-textured bread), cut into 1-inch cube
For the Butter Rum Glaze:
- 1/4 cup butter
- 1 1/2 cup confectioners sugar
- 4 tablespoon heavy cream
- 2 tablespoon rum
For the Cinnamon Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 teaspoon ground cinnamon
- 1 tablespoon sugar
- In a medium bowl, combine the raisins and rum and let soak for at least 10 minutes. Drain raisins, reserving 1 tablespoon of the liquid.
- In a large bowl, whisk together sugar, salt, cinnamon, ginger, allspice, cloves, heavy cream, milk, pumpkin puree, eggs, and reserved raisin liquid.
- In a separate large bowl, toss together the melted butter, cubed bread and rum-soaked raisins. Transfer to an 8 inch baking pan. Pour the pumpkin-cream over the bread and gently press down, submerging the layers in the liquid.
- Cover with plastic wrap and place in the refrigerator at least a half an hour, pressing down occasionally to make sure the top layers of bread are soaked through.
- Preheat oven to 350°F. Bake until pudding is puffed up in the center and the top is golden brown, about 25-30 minutes. Let pan cool slightly on a wire rack while preparing butter rum glaze and cinnamon whipped cream.
- While bread pudding is cooling, make butter rum glaze by melting the butter in a small saucepan over low heat. Slowly whisk in the heavy cream and rum. Remove from heat and whisk in confectioners sugar.
- Make cinnamon whipped cream by whisking heavy cream to soft peaks. Add cinnamon and sugar and whip to stiff peaks.
- Serve bread pudding warm, topped with cinnamon whipped cream and drizzled with butter rum glaze.
Yields: 8-10 servings
Source: The Cilantropist