Sweet Melissa Sundays: Pumpkin Bread Pudding with Caramel Apple Raisin Sauce

May 16, 2010 — 10 Comments

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.

10 thoughts on “Sweet Melissa Sundays: Pumpkin Bread Pudding with Caramel Apple Raisin Sauce”

  1. The pudding looks great in the little ramekins! Glad you were able to find a substitute for the rum. It’ll have to keep apple juice in mind as a substitute.

  2. Im glad you enjoyed the pudding. I made mine into two small ramekins too. I love the apple mixture also! Im glad I checked back today cus I came by yesterday and it wasn’t up yet:))

  3. Great photos! Your brad pudding looks wonderful! I’m not a big fan of bread pudding either so I did a rewind this week but since this recipe got such great reviews I might give it a go in the fall.

Leave a comment!

Keep the conversation going! Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.