1/2 cup sugar
1 tsp. cinnamon
1/2 cup chopped pecans
4 eggs
2 cups milk
1 pkg. French vanilla instant pudding mix
Praline-Rum Sauce:
3/4 cup light brown sugar
4 tbs.’s butter
1 small can evaporated milk
1/2 cup chopped pecans
2 tbs.’s dark rum or
2 tsp.’s rum extract
Place bread pieces in a 2 1/2 quart buttered casserole dish. In a large bowl, mix sugar, cinnamon, eggs, milk, and pudding mix, with wire whisk, until well blended. Stir in pecans. Pour over bread pieces and blend until evenly coated. Place casserole dish in a larger baking pan, filled with one inch of water. Bake in a 350-degree oven, for 40 to 45 minutes, or until golden brown. Make Praline-Rum Sauce: Melt butter in a saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in rum or rum extract. Serve warm over bread pudding.