Praline Pecan Bread Pudding with Rum Sauce

Step 1

Put bread cubes in greased 1 1/2 to 2 quart baking dish.

Step 2

Beat eggs, sugar, cinnamon, salt, and vanilla in a mixing bowl.

Step 3

Scald the milk; add butter and set aside to cool.

Step 4

Make the praline mixture by combining all ingredients except vanilla and nuts in a 1-quart saucepan. Mix well and bring to boil over medium heat. Cook until 244 degrees (firm ball stage); stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until coating grains on nuts. Spread on cookie sheet to cool.

Step 5

Add the slightly cooked milk to the egg mixture. Add a little at a time mixing as you go.

Step 6

Add the pralines to the mixture, reserving 3 Tbsp for the topping.

Step 7

Pour mixture over cubed bread. Bake in a 325 degree oven with pan sitting in a pan of water for about 45 minutes or until knife inserted comes out clean.

Step 8

While the bread pudding is baking, make the rum sauce. Mix all ingredients except rum extract and vanilla in a saucepan. Cook over medium heat until it boils; stirring constantly. Cool for about 15 minutes. Then add vanilla and rum.

Step 9

While warm, top with rum sauce and sprinkle with reserved pralines.