Pumpkin Bread Pudding with Caramel Rum Sauce

Ingredients

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

Equipment

• bowl
• oven
• knife
• whisk
• microwave
• pie form

Directions

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.
3. Pour the egg mixture over the bread cubes.
4. Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
5. Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl.
6. Heat on High in microwave for 45 seconds; whisk.
7. Drizzle sauce over bread pudding to serve.