I had my doubts as to how well this dessert would turn out (I’m not a huge bread pudding fan, and I feel like pumpkin should be reserved for fall desserts), but it was sinfully delicious! The caramel sauce and the cinnamon sugar topping made it really amazing. I did think the preparation of the custard took forever and got a lot of dishes dirty, and mine was still a little liquidy after the entire 1 hour 15 minute baking time. I would definitely use the caramel sauce and cinnamon sugar on a simpler bread pudding recipe, and I think the results would be just as good. I made one significant change to the recipe: I don’t like rum at all, so I substituted apple juice for the rum in the caramel sauce, and it was fantastic. It tasted like a Charms Caramel Apple Pop. Yum!
Thanks to Carmen for choosing this week’s Sweet Melissa Sundays recipe, which you can find on her blog, Baking Is My Zen. And be sure to check the blogroll to see how other bakers fared with their Pumpkin Bread Pudding.