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.
