Bread pudding has always been my dad’s weakness. One Christmas I decided to attempt his holiday fave. I scoured the internet for a recipe that would speak to my dad’s southern comfort food roots. I hit the jackpot when I found this recipe. This is Paula Deen’s Bread Pudding recipe found on foodnetwork.com. I wouldn’t change a thing. It takes a little bit of work but it is well worth the effort.
Ingredients:
- 2 C. Granulated Sugar
- 5 Large Beaten Eggs
- 2 C. Milk
- 2 t. Vanilla Extract
- 3 C. Cubed Italian Bread (allow to stale overnight in a bowl)
- 1/2 C. Packed Brown Sugar
- 1/4 C. (1/2 stick) butter (softened)
- 1 C. Chopped Pecans
For the sauce:
- 1 C. Sugar
- 1/2 C. (1 stick) butter (melted)
- 1 Egg (beaten)
- 2 t. Vanilla Extract
- 1/4 C. Brandy
Directions:
- Preheat the oven to 350°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 pan.
- Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.
- Remove from the oven.
For the sauce:
- Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.
- Stir together until the sugar is melted.
- Add the brandy, stirring well.
- Pour over bread pudding.
- Serve warm or cold.
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