Pecan Raisin Bread Pudding with Rum Sauce
Wonderful for dessert or brunch
Prep Time: 15 mins.
- Two 12 ounce loaves of French baguette
- 3 eggs
- 2 cup milk
- 3/4 cup brown sugar
- Pinch of salt
- 1 tablespoon of cinnamon
- 1 teaspoon nutmeg
- 1 cup raisins
- 2 ounces chopped pecans
- 1/2 cup melted butter
- Dice bread into 1 inch cubes
- Mix milk eggs sugar salt cinnamon nutmeg raisins nuts and melted butter in a large bowl.
- Toss egg mixture with the bread until most of the liquid is absorbed and place in an appropriate sized baking dish
- Bake at 375 for 30-45 minutes until bread is golden brown
Rum sauce
4 tablespoon butter
1/2 cup rum
3/4 cup brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup heavy whipping cream
For the rum sauce combine all ingredients in a saucepan and bring to a boil until thickens
Pour rum sauce over bread pudding and serve
Enjoy!
Copyright secured by Digiprove © 2017 Crystal Gibson