- 2 tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 6 thick 1” slices of day old French bread (approx.. ¾ of a loaf)
- 4 eggs
- 1 ½ c. milk
- ¾ c. sugar
- ¾ c. raisins
- 1 tsp. cinnamon
- 1 tsp vanilla
- 5 tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 3 tbsp light rum, or apple cider can be substituted
- ¾ c. sugar
- ½ tsp. vanilla
- ½ c. chopped pecans
- ¼ c. powdered sugar, optional to thicken
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Preheat your oven to 350 degrees.
Cut slices of bread into cubes and put into a bowl.
Melt your I Can’t Believe It’s Not Butter!® and pour it over your bread pcs.
Sprinkle in your raisins.
In a separate bowl whisk together your eggs, milk, sugar, cinnamon and vanilla.
Pour this over your buttered bread pcs. and very gently stir together so each piece of bread is coated.
Spray non stick spray into an 8×8 pan and pour in your bread pudding mixture.
Bake at 350 degrees for approx.. 45 minutes or until top is golden brown and egg is no longer runny.
In a small pan over medium heat on your stovetop add your I Can’t Believe It’s Not Butter!® until it melts.
Add your rum, sugar and vanilla.
Bring to a boil so sugar dissolves, stirring consistently to avoid burning.
Turn off heat and remove pan from burner. Stir in pecans if you want a thinner glaze, stop at this step.
If you want to thicken your glaze, sprinkle in your powdered sugar in small amounts while whisking consistently to avoid lumps.
Can add a few more tbsp. of powdered sugar to achieve the desired thickness.
Stir in pecans.
Allow bread pudding to cool in order to cut a clean slice.
Pour over glaze over each slice of raisin bread pudding and serve.