| Servings |
|
Ingredients
- 8 lg eggs
- 3 1/2 cups milk
- 2 cups sugar
- 2 cups whipping cream divided
- 1 tsp vanilla
- 1 loaf cinnamon-swirl bread cut into 1-inch cubes
- 1 cup pecans chopped
- pinch salt
- 1 cup brown sugar packed
- 1/2 cup butter
- 2 Tbsp rum
- 1/4 tsp cinnamon
Ingredients
|
|
Instructions
- Bread Pudding: Butter a 9x13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, 1 1/2 cups cream, and vanilla. Whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
- Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
- Rum Sauce: Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add 1/2 cup cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve on top of the bread pudding, warm. Enjoy!
Recipe Notes
Recipe adapted from Totally the Bomb.
Looks so yummy!
Can’t wait till you make this!