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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from No Thyme or Season: An Inexperienced Chef's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aden Brunk


Sugar - 2 c
Eggs, beaten - 5 cups
Milk - 2 c
Vanilla Extract - 2 tsp
Stale Italian Bread - 3 c
Packed Brown Sugar - c
Softened butter - c
Chopped Pecans - 1 c

~ Sauce Ingredients ~
Sugar - 1 c
Melted Butter - c
Vanilla Extract - 2 tsp
Brandy - c

1. Preheat Oven to 350 F. Grease a 13x9 pan.
2. Mix sugar, egg, and milk; add vanilla. Pour over bread and let sit for 10 minutes.
3. In another bowl, mix brown sugar, butter, and pecans.
4. Pour bread mixture into the pan, sprinkle the brown sugar mixture over.
5. Bake 35-45 minutes.
6. For the sauce, mix sugar, butter, egg, and vanilla over medium heat. Sitr until sugar is melted and add brandy. Serve warm or cold.




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