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The Best Bread Pudding




Source of Recipe


Croft BBQ/Patrick


List of Ingredients




2 c. granulated sugar
5 eggs, beaten
2 c. milk
2 tsp. pure vanilla extract
3 c. Italian bread, allow to stale overnight in a bowl
1/2 c. light brown sugar (packed)
1/4 c. (1/2 stick) butter, softened
1 c. chopped pecans
Note:
The original recipe does not include any spices. I would add at least 1 tsp. of cinnamon and maybe some raisins.

FOR THE SAUCE:
1 c. granulated sugar,
1/2 c. (1 stick) butter, melted
1 egg, beaten
2 tsp. pure vanilla extract
1/4 c. brandy (optional)


Recipe



Preheat the oven to 350 degrees. Grease a 13x9 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 35-45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg and vanilla in a suacepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.