• 6 large eggs beaten
• 1 c light karo syrup
• 1 c heavy cream
• 1/2 c butter melted
• 2 tsp vanilla extract
• 1 c sugar
• 1/4 c dark rum or bourbon
• 8 c cubed bread (use a hearty or heavy bread) does not have to be stale or toasted
• 1 c chopped or halved pecans divided

Rum sauce:

• 1 stick butter
• 1 c sugar
• 1/4 c dark rum or bourbon
• 1/4 c water (if you want a heavy rum or bourbon flavor omit water and use liquor in its place)

• In a large mixing bowl add eggs and slightly beat
• Add everything but the bread and pecans
• Mix well until it is combined really good
• Fold in bread and half the pecans
• Let sit at room temperature for 1 hour mixing every so often to coat bread well
• Cover and refrigerate until you are ready to bake
• Preheat oven to 350 degrees
• Prepare a 9x13 baking dish with butter or cooking spray. (i use a little smaller size because i like a thicker bread pudding.)
• Pour everything into your prepared baking dish
• Top with remaining pecans
• Pop in the oven and bake for 60 minutes
• While bread pudding is baking, in a saucepan melt stick of butter.
• Add sugar, dark rum or bourbon, and water
• Mix well and simmer for 10 minutes stirring occasionally
• Turn stove eye off and let sit to keep warm until bread pudding is finished
• Remove from oven
• While still hot pour half the rum sauce over the top
• Letting it get down between the pudding and sides of baking dish
• Let sit for 15 minutes and pour more sauce over it (you judge how much of the sauce you want - some or all it is up to you.)
• Enjoy! I like mine warm with vanilla ice cream and hubby eats his with fresh whipped topping