Pumpkin Bread Pudding With Caramel Rum Sauce

• 2 eggs
• 1 1/2 cups half-and-half
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 4 cups cubed pumpkin bread
• 2/3 cup butterscotch caramel ice cream topping
• 3 tablespoons heavy cream
• 3 tablespoons dark rum

1. Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
2. Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
3. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
4. Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

eggs, white sugar, vanilla, pumpkin bread, butterscotch caramel ice cream, heavy cream, dark rum

Taken from www.allrecipes.com/recipe/130523/pumpkin-bread-pudding-with-caramel-rum-sauce/ (may not work)