Pecan Bread Pudding with Rum Custard Sauce

Name: Pecan Bread Pudding with Rum Custard Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 946 grams cubed day-old French bread; 0 teaspoons butter flavoring; 1 Tbsp butter; 4 teaspoons cornstarch; 2 Tbsps egg substitute; 126 milliliters fat-free evaporated milk; 123 milliliters fat-free milk; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 36 grams chopped pecans, toasted; 1 Tbsp rum or 1/2 teaspoon rum extract; 0 teaspoons salt; 50 grams sugar; 0 teaspoons vanilla extract

Pecan Bread Pudding with Rum Custard Sauce takes approximately 55 minutes from beginning to end. This dessert has 565 calories, 20g of protein, and 12g of fat per serving. This recipe serves 6. A mixture of ground nutmeg, pecans, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened.

Ingredients you will need

Pecans

Bread

Equipment you will use

Whisk

Bowl

Transfer to an 8-in. square baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.

Equipment you will use

Oven

Knife

For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Ingredients you will need

Evaporated Milk

Corn Starch

Sauce

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Substitute

Equipment you will use

Whisk

Frying Pan

Remove from the heat. Stir in the remaining ingredients.

Serve warm with bread pudding. Refrigerate leftovers.

Ingredients you will need

Bread

Equipment

Ingredients

Servings:

946grams

cubed day-old French bread 0teaspoons

butter flavoring 1Tbsp

butter 4teaspoons

cornstarch 2Tbsps

egg substitute 126milliliters

fat-free evaporated milk 123milliliters

fat-free milk 0teaspoons

ground cinnamon 0teaspoons

ground nutmeg 36grams

chopped pecans, toasted 1Tbsp

rum or 1/2 teaspoon rum extract 0teaspoons

salt 50grams

sugar 0teaspoons

vanilla extract

Recommended wine: Madeira, Pedro Ximenez

Bread Pudding works really well with Madeiran and Pedro Ximénez. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Billecart-Salmon Blanc de Blancs Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.