Pecan Pie Bread Pudding is Pecan Pie even without the crust. The filling is instead poured on delicious bread pudding and baked to perfection. Bread pudding is one of the most favorite recipes I could produce. It is a dessert that is very simple and cost-effective to produce. All bread pudding has the same format: dried bread and a custard sauce made from milk, eggs, and sugar. To make your bread pudding, you can add some additional ingredients. For Pecan Pie Bread Pudding I added butter, brown sugar and pecans, to give it the pecan pie element.
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Ingredients:
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6 Large beaten eggs
1 cup light Karo syrup
1 cup heavy cream
1/2 cup butter, melted
2 tsp vanilla extract
1 cup of sugar
1/4 cup dark rum or bourbon
8 cup cubed bread, not necessarily stale or toasted
1 cup chopped or halved pecans divided
For the Rum Sauce:
1 stick-butter
1 cup of sugar
1/4 cup dark rum or bourbon
1/4 cup water or you can use heavy rum as a substitute to water
Directions:
Beat the eggs out in a big bowl. Combine all ingredients but the bread and pecans, and combine well until blended.
Cut the bread into cubes, and allow it to dry for an hour. The more dry the cubes, the more yummy they are, the more absorbent they are. Combine the broth with the pecan. Until adding them make sure to blend half the pecan.
Set aside, cover and refrigerate until ready to bake, at room temperature. It is best to wait for the mixture to absorb anything completely overnight, or at least 6-8 hours.
Preheat oven at about 350 degrees F
Apply butter to the baking dish, and pour over the mixture. When the mixture has already settled and smoothed in the baking platter, add the remaining pecans on top — Bake in the oven for 60 minutes.
For the Rum Sauce:
Melt a stick butter in a saucepan while waiting for the bread pudding.
Connect the sugar, beer, and bourbon or dark rum. Mix well and stir occasionally, allow to simmer for 10 minutes.
Turn off the stove and keep it dry by letting it rest in the rum sauce. wait for the bread pudding
Remove the pudding of bread from the oven, pour over your rum sauce while it’s still warm. How much space you put on is up to you.
Serve until it’s dry. It’s best to top up with some ice cream.
Ingredients
- 6 Large beaten eggs
- 1 cup light Karo syrup
- 1 cup heavy cream
- 1/2 cup butter, melted
- 2 tsp vanilla extract
- 1 cup of sugar
- 1/4 cup dark rum or bourbon
- 8 cup cubed bread, not necessarily stale or toasted
- 1 cup chopped or halved pecans divided
- For the Rum Sauce:
- 1 stick-butter
- 1 cup of sugar
- 1/4 cup dark rum or bourbon
- 1/4 cup water or you can use heavy rum as a substitute to water
Instructions
Beat the eggs out in a big bowl. Combine all ingredients but the bread and pecans, and combine well until blended.
Cut the bread into cubes, and allow it to dry for an hour. The more dry the cubes, the more yummy they are, the more absorbent they are. Combine the broth with the pecan. Until adding them make sure to blend half the pecan.
Set aside, cover and refrigerate until ready to bake, at room temperature. It is best to wait for the mixture to absorb anything completely overnight, or at least 6-8 hours.
Preheat oven at about 350 degrees F
Apply butter to the baking dish, and pour over the mixture. When the mixture has already settled and smoothed in the baking platter, add the remaining pecans on top — Bake in the oven for 60 minutes.
For the Rum Sauce:
Melt a stick butter in a saucepan while waiting for the bread pudding.
Connect the sugar, beer, and bourbon or dark rum. Mix well and stir occasionally, allow to simmer for 10 minutes.
Turn off the stove and keep it dry by letting it rest in the rum sauce. wait for the bread pudding
Remove the pudding of bread from the oven, pour over your rum sauce while it's still warm. How much space you put on is up to you.
Serve until it's dry. It's best to top up with some ice cream.
