praline pecan bread pudding with rum sauce

Name: Praline Pecan Bread Pudding with Rum Sauce
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: ## BREAD PUDDING; 6 slice(s) white bread, cubed; 3 - eggs, beaten; 2 cup(s) milk, scalded; 1/4 cup(s) butter or margarine; 2/3 cup(s) sugar; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) vanilla; ## RUM SAUCE; 1/2 cup(s) brown sugar; 1/2 cup(s) white sugar; dash(es) salt; 1/4 cup(s) butter; 1/2 cup(s) light cream; 1/2 cup(s) corn syrup; 1 teaspoon(s) vanilla extract; 3 tablespoon(s) light rum or 1/2 tsp rum extract; ## PRALINES; 1/2 cup(s) plus 2 Tbsp sugar; 2 tablespoon(s) cream; 1 1/2 tablespoon(s) butter or margarine; 1/4 teaspoon(s) vanilla extract; 1 cup(s) nut meats (I used pecans)

(14 RATINGS)

8.32K Pinches 14 Photos

Cyndee Davis

Des Moines, IA

Updated on Sep 4, 2021

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

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Praline Pecan Bread Pudding With Rum Sauce ready to be served.

Blue Ribbon Recipe

Talk about comfort on a plate. What a rich and decadent bread pudding. Just a little bit of this and you're in pure heaven. The bread pudding itself is sweet and slightly spiced with candied pecans in every bite. The rum sauce on top is thick, rich, and adds to the decadence. Perfect for a special occasion, this stunner of a dessert is well worth the effort it takes to prepare.

— The Test Kitchen

prep time 30 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

BREAD PUDDING
6 slices white bread, cubed
3 - eggs, beaten
2 cups milk, scalded
1/4 cup butter or margarine
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
RUM SAUCE
1/2 cup brown sugar
1/2 cup white sugar
dash salt
1/4 cup butter
1/2 cup light cream
1/2 cup corn syrup
1 teaspoon vanilla extract
3 tablespoons light rum or 1/2 tsp rum extract
PRALINES
1/2 cup plus 2 Tbsp sugar
2 tablespoons cream
1 1/2 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 cup nut meats (I used pecans)

How To Make praline pecan bread pudding with rum sauce

Test Kitchen Tips

You'll need to temper the egg mixture when adding the warm milk. Do this by beating the eggs the whole time when adding the milk a little at a time. You don't want scrambled eggs. We only poured half of the rum sauce over the bread pudding and it was more than enough. The extra rum sauce we used for serving.

Step 1

Put bread cubes in greased 1 1/2 to 2 quart baking dish.

Step 2

Beat eggs, sugar, cinnamon, salt, and vanilla in a mixing bowl.
Step 3

Scald the milk; add butter and set aside to cool.
Step 4

Make the praline mixture by combining all ingredients except vanilla and nuts in a 1-quart 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.
Step 5

Add the slightly cooked milk to the egg mixture. Add a little at a time mixing as you go.
Step 6

Add the pralines to the mixture, reserving 3 Tbsp for the topping.
Step 7

Pour mixture over cubed bread. Bake in a 325 degree oven with pan sitting in a pan of water for about 45 minutes or until knife inserted comes out clean.
Step 8

While the bread pudding is baking, make the rum sauce. Mix all ingredients except rum extract and vanilla in a saucepan. Cook over medium heat until it boils; stirring constantly. Cool for about 15 minutes. Then add vanilla and rum.
Step 9

While warm, top with rum sauce and sprinkle with reserved pralines.
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