I've been craving bread pudding for some reason. I've resisted from making it so far---I only like making stuff like that if we're taking it somewhere or having company so that there isn't leftovers! Since I've had bread pudding on the brain, I thought I'd share the last bread pudding recipe I made. Everyone who had it said it was the best they've ever had. And with a name like Paula Deen attached to it, how couldn't it be?!
The Best Bread Pudding
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 cup packed brown sugar
1/4 cup butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
2 teaspoons vanilla
1/4 cup brandy
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 mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For sauce: Mix together 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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