Fabulous Bread Pudding with Pecans and Rum Sauce

This dessert was a combination of flavors that I knew would be good together.  I just know how good.  This is a must bookmark or make today recipe.  It is delicious and easy, sophisticated enough to serve at a dinner party and homey enough to eat on the weekend for a treat.  I used my own ramekins to make individual bread puddings or you can make it in a pan.

• 2 apples, peeled and cubed
• 6 egg yolks (may use egg substitute)
• 1 1/2 – 2 lb. loaf of sweet bread, dried and cubed (any bread can be substituted)
• 3 whole eggs
• 1 ½ cup granulated sugar
• ¼ cup brown sugar
• 1 cup heavy cream 35%
• 1 cup milk
• 1 tablespoon vanilla
• ½ tablespoon cinnamon
• 2 tablespoon butter

Directions

1.   Peel and cube the apples. In a sauté pan melt the butter, then add the apple cubes and brown sugar and sauté until soft. Remove from heat.

2.   In a 10 X 8 pan, or your own individual ramekins, layer bread cubes and apple cubes.

3.   In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.

4.   Pour mixture over bread and apple cubes and allow to sit 15 min.

5.    Place pan with apples and bread in a larger pan and fill with water to 1 inch of the top. Back in 350-degree oven for 35 minutes or until knife comes out clean. Allow to cool, then cut into squares and serve with Rum sauce. You may also drizzle with melted vanilla ice cream.

Rum Sauce

• 1 1/2 cups (375 ml) brown sugar
• 2 teaspoons (10 ml) all-purpose flour
• 3/4 cup (180 ml) 35% cream
• 3/4 cup (180 ml) milk
• 1 tablespoon (15 ml) dark rum
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (125 ml) roasted whole pecans

Directions

1.    In a sauce pan, mix the brown sugar and flour.

2.    Add the cream, milk, rum and vanilla.

3.    Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

Adapted from Food Network and Art (from the Oprah show)

4 Responses to “Fabulous Bread Pudding with Pecans and Rum Sauce”

1. Kim says:

   January 28, 2011 at 12:20 pm

   How does the non-dairy creamer work as a substitute for heavy cream? Does it taste as good? I saw a recipe for chocolate truffle cake that uses whipping cream, and I was looking for a substitute that would make it a little more figure friendly. I wonder if non-dairy creamer would work?
2. Billie-Jean says:

   January 28, 2011 at 2:41 pm

   Hello there, nothing beats real heavy cream but you can try using the alternative. They have fat free half and half and various other non-dairy substitutes. You must way the pros and cons of having less fat but way more chemicals and oils that are not so good for you. Take care.
3. Tweets that mention Fabulous Bread Pudding with Pecans and Rum Sauce | Cook. Eat. Love. -- Topsy.com says:

   January 29, 2011 at 4:51 am

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4. Dawn says:

   February 10, 2011 at 11:42 am

   Where is the bread?