white chocolate pecan caramel bread pudding

How To Make white chocolate pecan caramel bread pudding

• 1

  Grease 13x9 inch oblong pan with butter; set aside. Adjust oven rack to middle position and preheat oven to 350°F. Place bread cubes in large bowl.
• 2

  In medium saucepan whisk milk and sweetened condensed milk combine. Heat over medium heat, stirring occasionally, until scalding. Remove from heat and whisk in chocolate until melted and smooth.
• 3

  In small bowl, whisk vanilla and eggs to combine. Slowly whisk 1/2 cup warm milk mixture into egg mixture to combine. Whisk this mixture back into milk mixture. Pour 1/2 mixture over bread cubes and let soak into bread, stir gently. Pour into pan. Sprinkle pecans over top.
• 4

  Combine cream and sugar for caramel sauce. Heat milk and sugar until sugar melts. Stir in remaining ingredients. Drizzle over pudding. Pour remaining milk mixture over caramel.
• 5

  Cover with foil and bake approximately 1 hour. Remove foil and continue to bake until slightly brown, about 15 min.
• 6

  While pudding cools slightly, make rum sauce.
• 7

  Combine powered sugar and rum. Drizzle over warm pudding. Serve warm.
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