Pecan Pie Bread Pudding. Do you like the bread pudding and pecan pie? You can now experience the flavors of pecan pie with the creamy, tasty pudding of the bread that’s super easy to make.
Serves:6-8 | Prep:20 Min | Cook:1 Hr | Method: Bake.
Ingredients
Six Large beaten eggs
1 cup light Karo syrup
1 cup heavy cream
1/2 cup butter, melted
2 teaspoon vanilla extract
1 cup sugar
1/4 cup dark rum or bourbon
8 cup cubed bread does not have to be stale or toasted
1 cup chopped or halved pecans divided
RUM SAUCE
One stick-butter
1 cup sugar
1/4 cup dark rum or bourbon
1/4 cup water (if you want a heavy rum or bourbon flavor to omit the water and use liquor in its place.)
Directions
Beat the eggs in a large bowl. Add everything except for the bread and pecans and mix it well until it is blended.
Cut the bread in cubes and let it dry for about an hour. The drier the cubes, the more yummy they are, the more it absorbs. Combine the bread and pecan. Make sure to half the pecan before mixing them.
Set aside at room temperature, cover, and refrigerate until it is ready to bake. It is best to wait overnight or at least 6-8 hours for the mixture to completely absorbs everything.
Preheat The oven to 350° F.
Apply butter in the baking dish, then pour the mixture. When the mixture already settled and smoothed in the baking dish, add the remaining pecans on top—Bake for 60 minutes in the oven.
For Rum Sauce
While waiting for the bread pudding, melt a stick butter in a saucepan.
Add sugar, water, and dark rum or bourbon. Mix well and stir now and then, let it simmer for 10 minutes.
Turn off the stove and let the rum sauce sit it to keep it warm, and wait for the bread pudding.
Remove the bread pudding in the oven, pour your rum sauce on it while it is still warm. It is up to you on how much space you put.
Serve while it is still warm. It is best to add some ice cream on top.
