Paula Deen’s Bread Pudding

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

 

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Directions:

  1. Preheat the oven to  350°F. Grease a 13 by 9 by 2-inch pan.
  2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.
  3. Pour over cubed bread and let sit for 10 minutes.
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  4. In another bowl, mix and crumble together brown sugar, butter, and pecans.img_7942
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  5. Pour bread mixture into prepared pan.
  6. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.
  7. Remove from oven.

For the sauce:

  1. Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.
  2. Stir together until the sugar is melted.
  3. Add the brandy, stirring well.
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  4. Pour over bread pudding.
  5. Serve warm or cold.

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