Best Bread Pudding From Paula Deen |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 46 |
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I have my own tried and true recipe for bread pudding but here's one from Miss Paula Deen. P.S. I just love Paula, as she reminds me of the wonderful memories I have of the many years spent in SC. Ingredients:
2 cups granulated sugar |
5 large beaten eggs |
2 cups whole milk |
2 teaspoons pure vanilla extract |
3 cups cubed italian bread, allow to stale overnight in a bowl |
*i used at least 4 cups of cubed bread |
1 cup packed light brown sugar |
1/4 cup (1/2 stick) butter, softened |
1 cup chopped pecans |
sauce |
1 cup granulated sugar |
1/2 cup (1 stick) butter, melted |
1 egg, beaten |
2 teaspoons pure vanilla extract |
1/4 cup brandy |
Directions:
1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. 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 oven.
5. For the sauce:
6. 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.
7. Serve warm or cold.
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