Bread Pudding with Carmel Pecan Sauce

posted by Kitty 01-23-99 6:08 AM

Bread Pudding with Carmel Pecan Sauce

2 c. sugar
1 c. (2 sticks) butter
6 beaten eggs
2-1/2 c. milk
1 (12 oz.) can evaporated milk
2 tsp. cinnamon OR nutmeg (either one is good)
2 tsp. vanilla
1 (1 lb.) loaf French bread (break up into chunks and pieces) moistened with water 1 c. raisins
2 large bananas, mashed

Cream together sugar and butter. Add eggs, milks, cinnamon, vanilla, bread, raisins, and banana. Stir to mix all together. Pour into large (4 qt.) greased casserole*. Bake at 350 degrees for 2 hours. Stir after first hour (Important).

Caramel Pecan Sauce:
1/4 c. butter
1/2 c. chopped pecans
1 can Eagle Brand Sweetened Condensed Milk (Fat-Free okay)
1/2 c. water
3 TBS. Rum or Bourbon or to taste (optional)

Melt butter on low. Add pecans and heat about 5 min., or until lightly toasted. Stir once or twice. Stir in milk and water. Simmer, stirring often, for 10 minutes or until thickened and caramel color. Cool 5 min.; add rum or bourbon.

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