Prep Time: 20 mins | Cook Time: 1 hr | Yield: 6-8 Servings
This will probably the best bread pudding you will ever have! It is so luscious and mouthwatering. Give it a try now. Enjoy!
Ingredients:
6 large eggs beaten
1 cup light Karo syrup
1 cup heavy cream
½ cup butter, melted
2 teaspoon vanilla extract
1 cup of sugar
¼ cup dark rum or bourbon
8 cups cubed bread (use a hearty or heavy bread) does not have to be stale or toasted
1 cup chopped or halved pecans divided
RUM SAUCE:
1 stick butter
1 cup of sugar
¼ cup dark rum or bourbon
¼ cup water (if you want a heavy rum or bourbon flavour to omit the water and use liquor in its place
Directions:
Step 1: Crack eggs in a large bowl. Beat gently until just creamy.
Step 2: Add in the syrup, heavy cream, butter, vanilla extract, sugar, and rum. Stir until well combined.
Step 3: Add in ½ of the pecans and bread.
Step 4: Allow it to sit at room temperature for at least 1 hour. Make sure stir from time to time.
Step 5: Cover the bowl and place it inside the fridge for 6 to 8 hours or overnight.
Step 6: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 7: Brush with melted butter or apply the cooking spray in a 9×13-inch baking dish.
Step 8: Transfer the mixture into the prepared baking dish.
Step 9: Sprinkle the rest of the pecans on top.
Step 10: Place it inside the preheated oven and bake for 1 hour until done.
To Make the Rum Sauce:
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add 1 stick of butter and allow it to melt.
Step 3: Add dark rum, sugar, and water. Stir until well mixed.
Step 4: Reduce the heat and simmer for 10 minutes while stirring from time to time.
Step 5: Remove from the heat and allow it to cool.
Step 6: Remove the bread pudding from the oven and let it sit at room temperature.
Step 7: Pour ½ of the rum sauce on top of the hot bread pudding.
Step 8: Allow the sauce to set for 15 minutes and pour the remaining sauce over.
Step 9: Serve and enjoy!
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