Today I’m sharing a Pecan Praline Bread Pudding with Rum Sauce that is sure to get you in the festive spirit!
Brian and I are far from what you would call newlyweds (8 years in June!) yet with each round of the holiday seasons we learn a bit more about each other’s family traditions and work together to solidify our own.
This would be the case when it comes to holiday desserts and side dishes. I talked about it for Thanksgiving with the addition of the New Orleans Style Oyster Dressing to this year’s menu but we are once again talking about it as it was a topic of conversation regarding desserts.
I had planned to make a cheesecake for Thanksgiving.
His response was that sounded wonderful but hoped I’d be making bread pudding as well. Because for him, the holidays aren’t the holidays without bread pudding.
Now, y’all, we are 7 years into this thing and I’ve yet to ever make bread pudding for Thanksgiving that I can recall so apparently previous Thanksgivings just weren’t Thanksgiving? It took him 7 years to mention it?
What on earth?!
So rather than spend too much time contemplating how we are still married considering I’ve failed to properly provide bread pudding for the past 7 years, I got to work recreating my grandmother’s famed bread pudding.
It’s unlike any bread pudding I’ve had in restaurants because it’s a bit lighter and fluffier. Topped with a streusel praline crunch then drizzled with rum sauce, I knew if anything was going to redeem myself- it was going to be this bread pudding.
It did not disappoint. My in-laws devoured it. My husband had seconds. I had it for breakfast two days in a row, thereby declaring it The Very Best Bread Pudding.
Pecan Praline Bread Pudding with Rum Sauce
- 1 1/2 cups sugar
- 5 large eggs beaten
- 2 cups milk
- 2 teaspoons vanilla extract
- 5-6 cups cubed French bread the more stale the bread is, the better
- For the Streusel Topping:
- 1/2 cup light brown sugar
- 2 tablespoons flour
- 3 tablespoons butter softened
- 1 cup chopped pecans
- For the Rum Sauce:
- 1/2 cup butter 1 stick, melted
- 1 cup sugar
- 1 egg beaten
- 2 teaspoons vanilla extract
- 1/4 cup rum
- Preheat the oven to 350 degrees. Grease a 13x9 inch pan and set aside.
- Mix together the sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and allow to soak for 10 minutes.
- In another bowl, combine sugar, brown sugar and pecans together with a fork just until crumbly.
- Pour the bread mixture into prepared pan. Sprinkle the brown sugar mixture over the top and bake for 35-45 minutes, until set. Remove from oven.
- Prepare the Sauce:
- Mix together the sugar, butter, egg, and vanilla in a bowl then pour into a saucepan; heat over medium heat. Continue stirring until the sugar is completely melted. Remove from heat and add the rum; stir well. Pour over the bread pudding.
The great thing about bread pudding is it can be enjoyed warm or cold. We served it warm on Thanksgiving, straight out the oven with piping hot rum sauce but for breakfast leftovers, merely heated up the sauce to pour over cold the bread pudding- equally delicious both ways!
Don’t worry about how it looks in the dish, this recipe is a go-to for any gatherings you have this season when you need to contribute a dish. The taste will make people forget all about how casserole-y it looks when you arrive. And as always, homemade whipped topping and a sprig of mint will hide any un-photogenic qualities.