The Best Bread Pudding

• 2  cup  granulated sugar
• 5 large beaten eggs
• 2  cup  milk
• 2  teaspoon  pure vanilla extract
• 3  cup  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

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

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.

Prep Time: 10 minutes
Inactive Prep Time: 24 hours 10 minutes
Cook Time: 50 minutes
Ease of Preparation: Easy
Yield: 8-10 servings

Recipe courtesy Paula Deen