Praline Pecan Bread Pudding with Rum Sauce

Cyndee Davis Recipe

By Cyndee Davis Cyndee_Davis

30 Min
45 Min

Extra good with a little whipped cream on top the rum sauce.

pinch tips: Perfect Pasta Everytime

Blue Ribbon Recipe

Notes from the Test Kitchen:
Woo! Talk about comfort on a plate! This is a stunner of a dessert that's well worth the effort it takes to prepare. Enjoy!


6 slice
white bread, cubed
eggs, beaten
2 c
milk, scalded
1/4 c
butter or margarine
2/3 c
1/2 tsp
1 tsp
1 tsp

Directions Step-By-Step

Put bread cubes in greased 1 1/2 to 2 quart baking dish. Beat eggs, sugar, cinnamon, salt and vanilla. Scald the milk; add butter and; cool slightly, add to the egg sugar mixture; mix well Add pralines (see recipe below). Pour over bread cubes. Bake in a 325 degree oven with pan setting in a pan of water for about 45 minutes, or until knife inserted comes out clean. While warm, top with rum sauce (see recipe below) and sprinkle with reserved pralines.
Rum Sauce:
1/2 c. brown sugar
1/2 c. white sugar
Dash of salt
1/4 c. butter
1/2 c. light cream
1/2 c. corn syrup
1 t vanilla
3 T light run or ½ t rum extract

Mix all ingredients except rum extract in sauce pan, cook over medium heat until it boils, stirring constantly. Cool for about 15 minutes, then add and add vanilla and rum.
½ c plus 2 T sugar
2 T cream
1½ t. butter or margarine
¼ t. cinnamon
1/8 t. salt
1/2 t. vanilla
1 c. nut meats (I used pecans)

Combine all ingredients except vanilla and nuts in a 1-qt. saucepan.
Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and
nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool. Add to bread pudding, reserving 3 T for topping.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: American
Collections: Mardi Gras!, Holiday Baking
Other Tag: For Kids
Hashtags: #comfort, #food, #rum, #pecans

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Kitchen Crew JustaPinch
Jan 3, 2013
Janet awarded this recipe a Blue Ribbon!

Woo! Talk about comfort on a plate! This is a stunner of a dessert that's well worth the effort it takes to prepare. Enjoy!
Jan 3, 2013 - Kitchen Crew shared a photo of this recipe. View photo
deb baldwin messinthekitchen
Jan 4, 2013
Cyndee, Congratulations on your blue ribbon! A save for sure!
Cyndee Davis Cyndee_Davis
Jan 4, 2013
Thanks everyone!
Jan 21, 2013 - Bea L. shared this recipe with discussion group: CHATTERBOX
Bea L. BeachChic
Jan 21, 2013
Congratulations on the blue ribbon, Cyndee!!!
Teresa Smith TSmith62
Feb 3, 2013
Sounds yummy!
Jo-Anne Anderson joanne12
Feb 3, 2013
Had to share this fabulous recipe... OM NOM NOM!
Cyndee Davis Cyndee_Davis
Feb 3, 2013
Glad you liked it JoAnne. It's one of my family's favorites too.
linda johnson lindajohnson
Feb 9, 2013
Great! Served it to friends last night. Everyone loved it!
Cyndee Davis Cyndee_Davis
Feb 9, 2013
Glad you liked it Linda!
I'm serving it at a potluck this evening.
pat jenkins lagamor
Feb 10, 2013
I would think you could prepare both the pralines and rum sauce and store for future use to cut down on prep. time. Probably could be stored in air tight containers for at least a couple of days. Don't know about the feasibility of freezing them.
Cyndee Davis Cyndee_Davis
Feb 10, 2013
Because of the cream, the sauce gets a little grainy if you freeze it, but it keeps in the fridge about 2 weeks. The prailines can be easily stored for months in an air-tight container. I'm afraid they might become sticky when defrosting if frozen, due to the high sugar content.
Rose Selvar potrose
Feb 27, 2013
Found this recipe on FB. Congratulations on the blue ribbon win, Cyndee. Pinching the recipe today. I love bread pudding. 2/27/13