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Cinnamon Raisin Bread Pudding with Pecan Rum Sauce

March 2, 2014 by Angela LeMoine 10 Comments

There really are no words for how amazing this Cinnamon Raisin Bread Pudding with Pecan Rum Sauce is! Indulge in this decadent bread pudding covered in the most amazing pecan rum sauce! 

bread pudding mardi gras

What better way to end our Mardi Gras Eats Celebration then with a heavenly indulgent dessert, Cinnamon Raisin Bread Pudding with Pecan Rum Sauce!!! “Fat Tuesday” is just days away and you’ve now got the a full menus worth of classic NOLA eats to try out! Red Beans & Rice, Chicken & Andouille Jambalaya and Shrimp Étouffée and now dessert!!

Sweet treat at the end of incredible mea, yea nope you can’t skip dessert when celebrating Mardi Gras! I am a huge fan of bread pudding in general but this one is really amazing and it starts with a loaf of Cinnamon Raisin Bread from Panera! This Cinnamon Raisin Bread Pudding with Pecan Rum Sauce is luxurious and moist with a golden crisp top. We don’t stop there, no way, we kick it up a notch and  smother it with some simple pecan rum sauce maybe even a scoop of vanilla ice cream and “Mmmmm”!! This one will not disappoint!!!

So there ya go, a full menu… make your grocery list and get to shopping, invite some friends over, make some cocktails, maybe pick up some festive beads and enjoy!!!

Cinnamon Raisin Bread Pudding with Pecan Rum Sauce
Author: Angela LeMoine
Ingredients
  • 1 Cinnamon Raisin Bread from Panera
  • 5 eggs
  • 1 cup light cream
  • 1 cup low fat milk
  • ¾ cup granulated sugar
  • 2 tsp vanilla
  • ½ cup sweetened condensed milk
  • cinnamon
  • For the Pecan Rum Sauce:
  • ¾ cup toasted and chopped pecans
  • 1 stick of butter
  • 1/4 cup rum
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla
  • 3 Tbsp light cream
Instructions
  1. Preheat your oven to 350 degrees.
  2. Cut the bread into 1 inch cubes. Allow to dry out for a few hours (or overnight) so that the bread doesn’t fall apart when we mix it with the liquids.
  3. In a large bowl whisk together the eggs, light cream, milk, sugar, vanilla and sweetened condensed milk.
  4. Pour the custard mixture over the bread, stir to coat and allow the bread to soak up the goodness for 10 minutes.
  5. Butter a 10×10 baking dish and pour in all the bread and custard mixture. Sprinkle the top with come cinnamon and cover with foil.
  6. Now the important part is how you cook it. Bread pudding takes a while to bake and you want to avoid having a dried out bread pudding. Solution, baking it in a water bath. Grab either a roasting pan or a baking dish large enough to fit the one with the bread pudding.
  7. Place the bread pudding dish into the larger pan and place into the oven. Carefully pour water into the larger pan, enough to come up about halfway on the bread pudding dish.
  8. Bake with the foil on for about 45 minutes. Remove the foil and bake for another 30-35 minutes until the top is lightly golden and the custard is cooked.
  9. Now for that Pecan Rum Sauce!
  10. In a small saucepan, over low heat, melt the butter. Add in the rum and let it simmer for about 8 minutes until the alcohol has cooked out.
  11. Stir in the condensed milk and continue to stir until incorporated.
  12. Stir in the light cream and vanilla, again until incorporated.
  13. Shut the heat, stir in the chopped pecans and pour overtop with the entire dish of bread pudding or individually on plates.
3.5.3251

Filed Under: Baking, Dessert Tagged With: bread, bread pudding, comfort food, dessert, holiday, mardi gras, rum

Previous Post: « Shrimp Étouffée :: Mardi Gras Eats
Next Post: Sweet Potato Gnocchi with Rosemary Garlic Butter »

Reader Interactions

Comments

  1. Happy Valley Chow

    March 2, 2014 at 3:24 pm

    Goodness gracious that looks and sounds delicious! Terrific recipe 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply
    • Angela LeMoine

      March 2, 2014 at 3:30 pm

      Thanks so much!!! This one is definitely a keeper!!!

      Reply
  2. Patty Haxton Anderson

    March 2, 2014 at 5:11 pm

    What a fantastic dessert. Decadent, flavorful. Yum sensations.

    Reply
    • Angela LeMoine

      March 2, 2014 at 6:56 pm

      Thank you so much Patty!!!! It really is such a delicious dish! Heck even for a brunch!

      Reply
  3. Zainab @ Blahnik Baker

    March 3, 2014 at 12:42 am

    Wow this looks amazing!! Very very decadent!

    Reply
    • Angela LeMoine

      March 3, 2014 at 7:30 am

      Thank you so much for stopping by & your kind comment! Have a wonderful week!

      Reply
  4. Ciara @Teaspoon of Life

    March 3, 2014 at 1:00 pm

    This looks so good! I love rum in food and especially with bread pudding! delicious 🙂

    Reply
    • Angela LeMoine

      March 3, 2014 at 1:13 pm

      Thank you so much!!! I agree, booze makes it better 😉

      Reply
  5. Mommy on Demand

    March 5, 2014 at 4:50 pm

    Sounds great, Can’t wait to give this a try! Thanks for sharing at The Weekend Retreat, hope to see you back on Thursday!

    Reply
    • Angela LeMoine

      March 5, 2014 at 4:53 pm

      Thank you for hosting!! Will certainly be joining the party again this week!

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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