Aleta’s Pecan Pie Bread Pudding
6 large eggs, beaten
1 cup light Karo Syrup
1 cup heavy cream
1/2 cup butter, melted
2 teaspoons vanilla extract
1 cup sugar
1/4 cup dark rum or bourbon
8 cups cubed bread does not have to be stale or toasted
1 cup chopped or halved pecans divided, (chop the pecans that go into the mix and use halved pecans on the top)
This recipe is best if left to sit for 6-8 hours or overnight. It gives the bread plenty of time to soak everything up.
Slightly beat eggs in a large bowl; add all other ingredients, except the bread and pecans. Mix to combine thoroughly. Fold in bread and half the chopped pecans.
Let sit at room temperature for 1 hour, mixing every so often to coat the bread well. Cover and refrigerate until you are ready to bake.
Preheat oven to 325 degrees. Prepare your Polish Pottery Basket Bowl with butter. Pour everything into your prepared baking dish. Top with remaining halved pecans. Bake for 60 minutes.
Rum Sauce, make while cake is baking
One stick butter
1 cup sugar
1/2 cup dark rum or bourbon
Melt stick of butter in a saucepan. Add sugar and dark rum or bourbon. Mix well and simmer for 10 minutes, stirring occasionally. Turn stove off and let sit to keep warm until bread pudding is finished.
Remove bread pudding from oven. While still hot, pour half the rum sauce over the top, letting it soak down between the pudding and sides of baking dish.
Let sit for 15 minutes and pour more sauce over it. You judge how much of the sauce you want to use - some or all it is up to you.
Delicious served as is or with vanilla ice cream or fresh whipped cream!