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The Best Bread Pudding (Paula Deen) Recipe

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This recipe for The Best Bread Pudding (Paula Deen) is from The Pennay Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
5 large beaten eggs
2 cups milk
2 tsp pure vanilla extract
3 cups cubed Italian bread, allow to stale over night in bowl
1 cup backed light brown sugar
¼ c butter, softened (½ stick)
1 c chopped pecans

For the sauce:
1 c granulated sugar
½ c butter, melted (1 stick)
1 egg, beaten
2 tsp pure vanilla extract
¼ c brandy
Directions:
Directions:
Preheat oven to 350. Grease a 13 x 9 x 2 in pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 min.
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 min, or until set. Remove from oven.

For the sauce:
Mix together sugar, butter, egg, and vanilla in sauce pan 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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