All Recipes Bread





Prep Time: 20 mins | Cook Time: 1 hr | Yield: 6-8 Servings

This will probably the best bread pudding you will ever have! It is so luscious and mouthwatering. Give it a try now. Enjoy!


6 large eggs beaten

1 cup light Karo syrup

1 cup heavy cream

1/2 cup butter, melted

2 teaspoon vanilla extract

1 cup of sugar

1/4 cup dark rum or bourbon

8 cups cubed bread (use a hearty or heavy bread) does not have to be stale or toasted

1 cup chopped or halved pecans divided


1 stick butter

1 cup of sugar

1/4 cup dark rum or bourbon

1/4 cup water (if you want a heavy rum or bourbon flavour to omit the water and use liquor in its place


Step 1: Crack eggs in a large bowl. Beat gently until just creamy.

Step 2: Add in the syrup, heavy cream, butter, vanilla extract, sugar, and rum. Stir until well combined.

Step 3: Add in 1/2 of the pecans and bread.

Step 4: Allow it to sit at room temperature for at least 1 hour. Make sure stir from time to time.

Step 5: Cover the bowl and place it inside the fridge for 6 to 8 hours or overnight.

Step 6: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 7: Brush with melted butter or apply the cooking spray in a 9×13-inch baking dish.

Step 8: Transfer the mixture into the prepared baking dish.

Step 9: Sprinkle the rest of the pecans on top.

Step 10: Place it inside the preheated oven and bake for 1 hour until done.

To Make the Rum Sauce:

Step 1: Place a saucepan on the stove and turn the heat to medium.

Step 2: Add 1 stick of butter and allow it to melt.

Step 3: Add dark rum, sugar, and water. Stir until well mixed.

Step 4: Reduce the heat and simmer for 10 minutes while stirring from time to time.

Step 5: Remove from the heat and allow it to cool.

Step 6: Remove the bread pudding from the oven and let it sit at room temperature.

Step 7: Pour 1/2 of the rum sauce on top of the hot bread pudding.

Step 8: Allow the sauce to set for 15 minutes and pour the remaining sauce over.

Step 9: Serve and enjoy!