Baguette bread pudding with pumpkin and rum sauce

Ingredients:

Bread Pudding:

• 1 French bread or baguette, cut into cubes
• 1 liter of whipping cream (40% fat)
• 12 eggs
• 1 vanilla pod with seeds
• 55 ml vanilla extract
• 110 g pumpkin pie spice
• 2 cups granulated sugar
• 2 cups brown sugar
• 2 cups canned pumpkin

Rum sauce:

• 4 tablespoons cornstarch
• 1/2 cup water
• 1 liter of whipping cream (40% fat)
• 2 cups granulated sugar
• 110 g butter
• 1 cup dark rum

Preparation:

1. For the bread pudding: Preheat oven to 180°C.
   
   Place the French bread in a 4-quart aluminum pan. Mix the cream and eggs well with the granulated sugar and brown sugar, add the canned pumpkin, vanilla and pumpkin pie spicePour the mixture over the bread and let it rest for 30 minutes. Bake for 1 hour, or until the pudding is firm.
2. For the rum sauce: Mix cornstarch with water. Stir in cream, sugar, butter, and rum, and simmer until thick. Serve the pudding with sauce.