Ingredients

6 large eggs beaten
1 c light Karo syrup
1 c heavy cream
1/2 c butter, melted
2 tsp vanilla extract
1 c sugar
1/4 c dark rum or bourbon
8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted
1 c chopped or halved pecans divided
RUM SAUCE
1 stick butter
1 c sugar
1/4 c dark rum or bourbon
1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place

How to Make

I mix mine in the mornings, let sit until I finish dinner and pop it in the oven before we sit down to eat

In a large mixing bowl add eggs and slightly beat.

Add everything but the bread and pecans. Mix well until it is combined really good.

Fold in bread and half the pecans.

Let sit at room temperature for 1 hour mixing every so often to coat bread well. Cover and refrigerate until you are ready to bake. 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!

Preheat oven to 350 degrees. Prepare a 9×13 baking dish with butter or cooking spray. (I use a little smaller size because I like a thicker bread pudding.) Use whatever size you want

Pour everything into your prepared baking dish.

Top with remaining pecans.

Pop in the oven and bake for 60 minutes.

RUM SAUCE: While bread pudding is baking, in a saucepan melt stick of butter.

Add sugar, dark rum or bourbon, and water. Mix well and simmer for 10 minutes stirring occasionally. Turn stove eye off and let sit to keep warm until bread pudding is finished.

Remove from oven.

While still hot, pour half the rum sauce over the top. Letting it get 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 – some or all it is up to you. I use it all, lol.

Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping.