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praline pecan bread pudding with rum sauce

(14 ratings)
Blue Ribbon Recipe by
Cyndee Davis
Des Moines, IA

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

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 @kitchencrew
(14 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For praline pecan bread pudding with rum sauce

  • 6 slice
    white bread, cubed
  • 3
    eggs, beaten
  • 2 c
    milk, scalded
  • 1/4 c
    butter or margarine
  • 2/3 c
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
  • 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • dash
  • 1/4 c
  • 1/2 c
    light cream
  • 1/2 c
    corn syrup
  • 1 tsp
    vanilla extract
  • 3 Tbsp
    light rum or 1/2 tsp rum extract
  • 1/2 c
    plus 2 Tbsp sugar
  • 2 Tbsp
  • 1 1/2 Tbsp
    butter or margarine
  • 1/4 tsp
    vanilla extract
  • 1 c
    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.
  • Cubed bread in a baking dish.
    Put bread cubes in greased 1 1/2 to 2 quart baking dish.
  • Eggs, sugar, cinnamon, salt, and vanilla in a mixing bowl.
    Beat eggs, sugar, cinnamon, salt, and vanilla in a mixing bowl.
  • Butter added to scalded milk.
    Scald the milk; add butter and set aside to cool.
  • Preparing praline in a saucepan.
    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.
  • Adding milk to the egg mixture.
    Add the slightly cooked milk to the egg mixture. Add a little at a time mixing as you go.
  • Reserving praline mixture before adding the rest to the eggs.
    Add the pralines to the mixture, reserving 3 Tbsp for the topping.
  • Pouring egg mixture over the bread.
    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.
  • Preparing rum sauce in a bowl.
    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.
  • Pouring rum sauce over the bread pudding.
    While warm, top with rum sauce and sprinkle with reserved pralines.