The Best Bread Pudding

Based on 33 reviews

Ingredients:

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 light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

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.

Servings: 8 to 10 servings
Prep Time:
Cook Time: 50 min
Difficulty: Easy

Show: Paula's Home Cooking

Ratings for this Entry:

Submitted on July 7, 2010

Submitted on June 6, 2010

this is the best bread pudding i have ever tasted. i don't usually like bread pudding but this one is hard to stop eating. the only thing that i changed was that instead of using italian bread i used cinnamon bread instead. i rate this a 5

Submitted on June 6, 2010

This is absolutely the BEST I have ever made. Thanks Paula!

Submitted on May 5, 2010

Absolutely the best bread pudding I've ever tasted. I don't even make the sauce.

Submitted on May 5, 2010

I wanted to make this dish for my hubby because he LOOOOOOOVE's bread pudding. It turned out GREAT! The only thing I did differently was cut the sugar in half and use Appleton Rum instead of brandy. Between my family and house guest it was gone in one day. I even enjoyed it and I "hate bread pudding" atleast that is what I thought!

Submitted on April 4, 2010

paula love it!!!! my friend works at a 5 star hotel and they made it for the guest well they had a little left overs and brought sum home well let me say i ask for the recipe and it was given then i noticed u made it and let me tell ya I love it!!!!!!!! and will be makeing it this weekend thanks soooo much u are a fantastic cook io wish i had the skills u had and i will look at more rescipes u have thanks again.

Submitted on April 4, 2010

I am a diabetic and made this recipe adapting with Splenda in place of the granulated sugar and Brown Sugar/Splenda blend in place of the light brown sugar. Absolutely fabulous!!!! I even made it for my husband's employees (without telling them it was a low sugar version) they ate an entire pan in less than 30 minutes.

Submitted on April 4, 2010

I made this reciepe for family and friends first time and they all went crazy.I made it exact w/no cuts and it was GREAT add raisin bread and a little cinnamon,look out!! I Will make again,again,

Submitted on March 3, 2010

All I can say is FABULOUS!!! My Step-Mother made it last night and I couldn't get enough!

Submitted on March 3, 2010

This is the only Paula Deen recipe that my family hasn't loved. Entirely too sweet, even cutting the sugar by 1/2. Forget the "brown sugar mixture" all together and it's tolerable. Maybe I'm just used to traditional New Orleans bread pudding, but my grandmother's recipe has this one beat by a long shot.

Submitted on February 2, 2010

My husband has a wheat-gluten intolerence (Celiac Disease) and he misses homemade wheat bread. This recipe adapts well to the gluten-free bread that we use. It was absolutely delicious!

Submitted on February 2, 2010

How great is this bread pudding! My husband can never have enough. Thank you Paula Deen!

Submitted on February 2, 2010

I think this is not only an easy recipe but an outstanding bread pudding and sauce. Of course coming from Paula is got to be good!

Submitted on February 2, 2010

I made this bread pudding using various types of bread at the same time it made it more interesting. I also soaked the bread for 1 hour instead of 10 minutes. This is the BEST bread pudding I have ever made or eaten. Family members who said they didnt like bread pudding raved about this one. I am making it for our church's (St James Episcopal wichita ks)annual Oyster feed this year on Munday Tuesday. Thank you Paula for such a good recipe.

Submitted on February 2, 2010

AWESOME YUM YUM!

Submitted on January 1, 2010

This was the best bread pudding we ever ate. We did cut back on the sugar by 1/2 cup and used apple juice in place of the brandy. Looking forward to our next family get together and make it for them.

Submitted on January 1, 2010

You really do not know what good bread pudding is until you have tried this recipe. Words really can't describe it. I have had it with and with out Brandy. I really liked it with, with out is excellent too. I was amazed to how great it tasted - Cold or at room temp. Thank you Paula for Changing my mind about THE DREADED BREAD PUDDING!!!!

Submitted on January 1, 2010

It was so super simple and so yummy! Like a lot of others I had to cut the granulated sugar to one cup but it was awesome. My sister and I ate it for dessert and breakfast.