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The Warrior Café’s (Previously) Super Secret Recipe Bread Pudding with Rum Sauce (It’s the most-requested dessert in the café!)

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 1/2 cups milk
1/4 cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans

1/2 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup rum

Preheat oven to 325 degrees. Lightly grease a 9x13 casserole pan In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and rum in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.