Serves: 6-8 | Prep: 20 Min | Cook: 1 Hr
A decadent treat for everyone to enjoy! Indulge on this Pecan Pie Bread Pudding and your taste buds will thank you. This pie is a certified crowd-pleaser and to die for. There is nothing to hate about this pecan pie with rum sauce, it’s baked to perfection and seriously good!
Ingredients
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6 large eggs beaten
1 cup light Karo syrup
1 cup heavy cream
1/2 cup butter, melted
2 teaspoons vanilla extract
1 cup sugar
1/4 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
FOR THE RUM SAUCE:
1 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
How to Make Pecan Pie Bread Pudding
NOTE: You can prepare this in the morning and let it sit. Then, come dinner, just pop this in the oven. This pudding is best when you sit it for a few hours or overnight so the bread will have enough time to soak up everything.
Step 1: Place the eggs in a large bowl and lightly beat.
Step 2: Stir in the syrup, heavy cream, melted butter, vanilla extract, sugar, and dark rum or bourbon. Mix thoroughly until well combined.
Step 3: Then, fold in the bread and half of the pecans.
Step 4: Allow the mixture to sit for an hour at room temperature mixing every so often so the bread will be well coated.
Step 5: Place inside the fridge, covered, until ready to bake.
Step 6: When ready to bake, prepare the oven. Preheat it to 350 degrees.
Step 7: Grease a 9 x 13-inch baking dish with butter or cooking spray. If you like a thicker bread pudding you can use a small-sized dish.
Step 8: Transfer the mixture into the prepared baking dish and top with the rest of the pecans.
Step 9: Place inside the preheated oven and bake for about 60 minutes.
Step 10: To make the RUM SAUCE, melt a stick of butter in a saucepan. Once melted, stir in the sugar, rum or bourbon, and water. Combine and let it simmer for at least 10 minutes while occasionally stirring. Keep the sauce warm until the bread is done.
Step 11: Once the bread is done, remove it from the oven. Then, pour the rum sauce over the cake while still hot. Let the sauce get down between the pudding and the sides of the baking dish.
Step 12: Then, allow the sauce to sit for at least 15 minutes before pouring in more sauce on top. You will be the judge of how much sauce you want.
Step 13: Serve it warm with a scoop of vanilla ice cream or fresh whipped topping. Enjoy!
Ingredients
- 6 large eggs beaten
- 1 cup light Karo syrup
- 1 cup heavy cream
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1 cup sugar
- 1/4 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
- FOR THE RUM SAUCE:
- 1 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
Instructions
NOTE: You can prepare this in the morning and let it sit. Then, come dinner, just pop this in the oven. This pudding is best when you sit it for a few hours or overnight so the bread will have enough time to soak up everything.
Step 1: Place the eggs in a large bowl and lightly beat.
Step 2: Stir in the syrup, heavy cream, melted butter, vanilla extract, sugar, and dark rum or bourbon. Mix thoroughly until well combined.
Step 3: Then, fold in the bread and half of the pecans.
Step 4: Allow the mixture to sit for an hour at room temperature mixing every so often so the bread will be well coated.
Step 5: Place inside the fridge, covered, until ready to bake.
Step 6: When ready to bake, prepare the oven. Preheat it to 350 degrees.
Step 7: Grease a 9 x 13-inch baking dish with butter or cooking spray. If you like a thicker bread pudding you can use a small-sized dish.
Step 8: Transfer the mixture into the prepared baking dish and top with the rest of the pecans.
Step 9: Place inside the preheated oven and bake for about 60 minutes.
Step 10: To make the RUM SAUCE, melt a stick of butter in a saucepan. Once melted, stir in the sugar, rum or bourbon, and water. Combine and let it simmer for at least 10 minutes while occasionally stirring. Keep the sauce warm until the bread is done.
Step 11: Once the bread is done, remove it from the oven. Then, pour the rum sauce over the cake while still hot. Let the sauce get down between the pudding and the sides of the baking dish.
Step 12: Then, allow the sauce to sit for at least 15 minutes before pouring in more sauce on top. You will be the judge of how much sauce you want.
Step 13: Serve it warm with a scoop of vanilla ice cream or fresh whipped topping. Enjoy!
