Tuesday, June 10, 2008

The Best Bread Pudding

Recipe courtesy Paula Deen, 2007

I don't love bread pudding but this stuff was really good!

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 (I used rolls from Texas Roadhouse, I think sweet rolls are better than plain bread)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened (used the cinnamon butter that came with the rolls)
1 cup chopped pecans (used cashews)

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted (again I used the cinnamon butter)
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (I used bourbon instead since we had no brandy)

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

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 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.

For the sauce:
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. Serve warm or cold.

Dad said this was just as good as the stuff he got from Planet Hollywood, which is a great compliment.

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