Pecan Bread Pudding with Praline Rum Sauce

 

Bread Pudding

Ingredients

2 Baquettes (stale) so get them ahead of time and let them sit out 24 hours

1/4 cup butter -- melted

2 cups sugar

3 cups whole milk

1 cup heavy cream

6 regular eggs or 4 large eggs

1 tsp cinammon

1 tsp nutmeg

1 tb. vanilla

1 cup toasted and chopped pecans.

Preheat oven to 350.

Pour melted butter into a 9 x 12 pan. OR use the small 2 serving tins as I do. I can do 5 2 serving pans this way.  Just divide the butter evenly between the tins.

Tear or cut the bread into bite size pieces and put in large mixing bowl.  In large measuring cup, combine rest of the ingredients with the exception of the pecans and whisk well.

Pour over the bread and mix well.  Then stir in the toasted pecans.

**** You can toast the pecans in the oven, on the stovetop in a skillet, or as I do, in my air fryer.  Or just buy them already toasted. **

Pour mixture into pan and bake for 1 hour 15 minutes in the oven.

If you chose to use your air fryer, you will need to use smaller pans.  Cook at 350 for 15 to 20 minutes.  My air fryer will hold 2 of the pans.  

Praline Rum Sauce

3/4 cup brown sugar

1 can evaporated milk

4 tb butter

1/2 cup toasted pecans

1 tsp vanilla

1 tb. rum

Melt butter in 4 cup or larger measuring cup.  When melted, whisk in sugar until dissolved.  Gradually whisk in milk, vanilla, rum.  Cook on high for 1 minute.  Whisk well.  Then continue to cook in 30 second increments being sure to whisk it good..  Continue until sauce is as thick as you want it.  It will thicken some more after you quit cooking it.  

This is good not only over the bread pudding but on ice cream, pound cake and waffles.