Prune Raisin Nut Bread Pudding

When I was staying in Florida, my landlady had too much bread that would be put to waste. I decided to make it into bread pudding. So aside from making use of the excess bread, I had the liberty to search the pantry for other ingredients that I can use. I saw an open can of prunes, a small box of raisins, a bag of chocolates, a couple of biscuits, and a tiny pack of peanuts. So I went to the grocery to get a few more items to start my mini project. And the outcome went pretty well. The top was crunchy while the center was moist and dense. I didn't add any caramel sauce since it was sweet enough as it is.



2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/3 cup prunes and raisins combined
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared greased 13 by 9 by 2-inch pan. Add the prunes and raisins. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes in a preheated oven at 350F, or until set. Remove from oven.

You may serve this with caramel rum sauce. To make the caramel sauce, mix 1 cup sugar, 1/2 cup melted butter, 1 beaten egg and 1 tsp. vanilla extract in a sauce pan over medium heat. Stir until the sugar is melted. Add 1/4 cup rhum and stir well until it reaches to the desired consistency. Pour over pudding or serve on the side.