This A.M. if you want a new pumpkin recipe, look no further. Laced with cinnamon and spice, my bread pudding has a somewhat firm texture and a rich Captain Morgan spiced vanilla glaze.
Pumpkin Bread Pudding
16 ounce package of Cinnamon Swirl Bread, kind of stale, minus the end pieces
3 cups canned pumpkin
1 cup milk
1 cup heavy cream
1/2 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
2 teaspoon pumpkin pie spice
Preheat oven to 350
I left my fresh loaf of bread, separated, out over night to get it a little stale for this recipe. Mix well all ingredients except bread. Grease 9 x 13 baking dish. Layer 8-9 slices of bread. Pour about 1/3 of pumpkin mixture over bread. Top with remaining slices of bread. Press down a little to make somewhat even and then pour remaining pumpkin mixture over top. Bake for 45 minutes until set and golden brown. Cool for at least 15 minutes. Serve pieces of pumpkin bread pudding warm or room temperature with warm spiced vanilla glaze on top. Also you can cut individual pieces, top with spiced glaze and refrigerate because this is also yummy cold!
Captain Morgan Spiced Vanilla Glaze
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/3 cup sugar
1 tablespoon vanilla (I used one with vanilla beans in it)
5 tablespoons Captain Morgan Spiced Rum
Melt butter in a saucepan over a medium heat, add the flour and stir. Cook for a minute taking care not to burn.
Using a wisk, slowly add the milk, stirring vigorously. Continue
whisking until thickened and smooth sauce is formed. Do not have the heat too high or the sauce
may burn. Add the Captain Morgan, vanilla and sugar and wisk until sugar is dissolved. Lower the heat
and cook for 5 minutes stirring from time to time. Serve warm.