Prep time: 20 mins | Cook time: 1 hr | Serves: 6 to 8
This decadent Pecan Pie Bread Pudding with layers of rich buttery taste and luscious warm rum sauce packed with pecans is one of the best puddings I’ve had! I like it topped with a scoop of vanilla ice cream or fresh whipped cream for an afternoon snack.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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 (I suggest using 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 sugar
1/4 cup dark rum or bourbon
1/4 cup water (for a heavy rum or bourbon flavour, omit the water and use liquor instead)
How to make Pecan Pie Bread Pudding
Step 1: Place the eggs in a large mixing bowl and slightly beat. Add the rest of the ingredients except for the bread and pecans and mix until well combined. Then, fold in the bread and half of the pecans. Allow the mixture to sit for an hour at room temperature, stirring occasionally to coat the bread.
Step 2: Cover the mixture and place it in the fridge until ready to bake. To give the bread ample time to soak all the flavours, keep it in the fridge for at least 6 to 8 hours, preferably overnight.
Step 3: When ready to bake, preheat the oven to 350 degrees. Using butter or cooking spray, grease a 9 x 13-inch baking dish.
Step 4: Into the prepared baking dish, pour the mixture, and top with the rest of the pecans. Place in the preheated oven and bake for about 60 minutes.
Step 5: In the meantime, melt a stick of butter in a saucepan. Once the butter has melted, add the sugar, dark rum or bourbon, and water. Stir well and let the rum sauce simmer for about 10 minutes, stirring every so often. Turn the heat off but keep the sauce warm until the bread pudding is done baking.
Step 6: Take the pudding out of the oven when done and immediately pour half of the rum sauce over. Allow the sauce to sip between the pudding and sides of the baking dish. Allow the pudding to sit for at least 15 minutes. Then, pour more of the sauce over it, depending on how much sauce you prefer.
Step 7: Serve warm topped 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 (I suggest using 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 sugar
- 1/4 cup dark rum or bourbon
- 1/4 cup water (for a heavy rum or bourbon flavour, omit the water and use liquor instead)
Instructions
Step 1: Place the eggs in a large mixing bowl and slightly beat. Add the rest of the ingredients except for the bread and pecans and mix until well combined. Then, fold in the bread and half of the pecans. Allow the mixture to sit for an hour at room temperature, stirring occasionally to coat the bread.
Step 2: Cover the mixture and place it in the fridge until ready to bake. To give the bread ample time to soak all the flavours, keep it in the fridge for at least 6 to 8 hours, preferably overnight.
Step 3: When ready to bake, preheat the oven to 350 degrees. Using butter or cooking spray, grease a 9 x 13-inch baking dish.
Step 4: Into the prepared baking dish, pour the mixture, and top with the rest of the pecans. Place in the preheated oven and bake for about 60 minutes.
Step 5: In the meantime, melt a stick of butter in a saucepan. Once the butter has melted, add the sugar, dark rum or bourbon, and water. Stir well and let the rum sauce simmer for about 10 minutes, stirring every so often. Turn the heat off but keep the sauce warm until the bread pudding is done baking.
Step 6: Take the pudding out of the oven when done and immediately pour half of the rum sauce over. Allow the sauce to sip between the pudding and sides of the baking dish. Allow the pudding to sit for at least 15 minutes. Then, pour more of the sauce over it, depending on how much sauce you prefer.
Step 7: Serve warm topped with a scoop of vanilla ice cream or fresh whipped topping. Enjoy!
