Root Beer Bread Pudding

Aug 16, 2011

Root Beer Bread Pudding

2 liters of Root Beer

Pudding

  • 1/2 cup sugar
  • 5 large beaten eggs
  • 1 cup milk
  • 4 cups slightly stale Italian or French bread, cubed

Topping

  • 1 cup packed light brown sugar
  • 1/2 stick unsalted butter, softened
  • 1 cup chopped pecans

Sauce

  • 1 cup sugar
  • 1/2 stick butter
  • 1 egg, beaten

Pour the root beer into a stock pot and turn the heat to medium high. Reduce to one cup (should take about an hour). This step could be done a day ahead.

Preheat the oven to 350 degrees and spray a 13x9 inch pan with nonstick spray. In a large mixing bowl, mix together 3/4 cup of the root beer syrup, sugar, eggs, and milk. Add the cubed bread and let sit for ten minutes stirring occasionally so all of the bread pieces can absorb the liquid. In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 minutes, or until set. Remove from oven.

For the sauce, add the sugar, butter, egg, and remaining root beer syrup to a saucepan and whisk constantly over medium heat. Pour over bread pudding. Serve warm or cold. This is very rich, so a scoop of vanilla ice cream might help mellow it out.