Pecan Pie Pudding


°6 large beaten eggs
°1 tablespoon light Karo syrup
°1 tablespoon thick cream
°1/2 tablespoon melted butter
°2 tsp vanilla extract
°1 c sugar
°1/4 cup rum or bourbon
°8 c bread cubes (use heavy or hearty bread) does not have to be stale or toasted
°1 tablespoon pecans, cut or halved
°1 stick of butter
°1 c sugar
°1/4 cup rum or bourbon
°1/4 c water (if you want a heavy rum or bourbon flavor omit the water and use the liquor instead

*How to

I mix mine in the morning, sit down until I finish dinner and put it in the oven before eating
In a large bowl, add the eggs and beat lightly.
Add everything except the bread and pecans. Stir until it is really good.
Stir in the bread and half the pecans.
Let stand at room temperature for 1 hour, stirring occasionally to coat the bread. Cover and refrigerate until ready to cook. This recipe is best left to stand for 6-8 hours or overnight. It gives the bread plenty of time to absorb everything!

Preheat oven to 350 degrees. Prepare a 9 13 baking dish with butter or cooking spray. (I use a slightly smaller size because I like a thicker bread pudding.) Use the size you want
Pour everything into your baking dish.
Top with the remaining pecans.
Bake for 60 minutes.
RUM SAUCE: While baking the bread pudding, in a saucepan, melt the butter.
Add the sugar, black rum or bourbon and water. Mix well and simmer for 10 minutes, stirring occasionally. Close the eye of the stove and let stand to keep warm until the bread pudding is finished.
Remove from the oven.
While it is still hot, pour half the rum sauce over the top.

Enjoy !