The Best Bread Pudding

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The Best Bread Pudding The Best Bread Pudding

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

Ingredients Add to grocery list

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





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.

Show: Paula's Home Cooking
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Reader Comments:


I was so happy to find your bread pudding recipe on your site. I tried to get it on the food network site but every time I clicked on it I got a blank page. I hate that they took you off the air. Will you be back on another channel? I miss your show.

By Linda on April 03, 2014


Love this,Just like Mom's!! My family always asks for this. Never any left overs.

By Donna Podlesny on January 23, 2014


I made this recipe with a few changes, instead of using French bread I used my crusts from Dave's killer bread & I omitted the sauce, I felt it was sweet enough without the sauce. It was delicious! So I'm making it again!

By tricia on January 22, 2014


Love it .I use my leftover bread.freeze my old bread . No throughing out old bread in a this house .love. Paula Dean

By rene pike on January 05, 2014


thanks paula just like my moms and like i said the sweeter the better happy holidays leigh.

By leigh sorensen on December 24, 2013


Hi Paula, first of all I'd like to say, that I LOVE, LOVE, LOVE U, YOUR GREAT!!! What I would like to know is, y the Italian bread for the bread pudding, apposed to white bread or egg bread? Thanks so much, Sheila Levy

By Sheila Levy on November 24, 2013


what else can i use to substitute for the brandy

By jurea on October 29, 2013


My favorite cook is Paula, and I look for her products at the store all the time. I have never made bread pudding,but am sure my mom will like this. (it is her favorite dessert!)

By Leigh Runkle on October 24, 2013


A tasty recipe, but very sweet. I used 1/2 less sugar in the egg mixture and it was still too sweet for my taste. If I made it again I would probably put hardly any sugar in the egg mixture, since you're adding so much sweetness with the crumble and sauce anyway.

By Ela on September 25, 2013


I've made this bread pudding twice... First time, I realized that only 3 cups of bread was not nearly enough to even cover the bottom of a 13x9 pan! So I used the entire loaf minus the crusts (about 8 cups) and even using that much bread, it was still way, way tooooo sweet! The second time I made it, I decreased the overall sugar by one cup (still using an entire loaf of Italian bread), and it was still very sweet. Another thing, both times I made it, it fell as it cooled after rising all the way to the top of the pan when I took it out of the oven... why was that? Other than still being a bit too sweet, it was very good, but I would like to perfect it more. I would appreciate it very much if anyone can share any ideas on how to make this recipe even better or address the problems I had with mine. smile

By Diane on April 24, 2013


hello paula Iam your biggest fan me and my husband are from saint marys georgia thats my wish is to meet you and eat at your resturant in savannah ihave sugar i take medicine for it i love your recipes for your famous sweets could you please send me some recipes diebetic i love my southern food to much paula please help me thank you so much yau'll I love you and your shows thanks charlene lott from sc

By charlene lott on February 17, 2013


Paula, My daughter just called me and told me about a recipe you had on your show today, 12/10/12, Holiday Bread Pudding. I checked on your web site and on the food network but couldn't find anything close to what she discribed to me. Could you please e-mail me a copy of that recipe so I can make it this Holiday. Thanks so much. Just love watching your shows. My e-mail add is listed above. Thanks again. Eileen Young from Magnolia Texas.

By Eileen Young on December 10, 2012


What can I use instead of brandy?

By Ella on November 19, 2012


I followed your instructions for making the bread pudding, and it was really good. A little too sweet. Next time I'll cut the sugar to 1 1/2. This was my very first bread pudding. I was a little afraid at first because I've never done anything like this before. This gave me courage to try more of your recipies. thank you.

By Mary A McG on November 08, 2012


Paula I admire your taste and your recipes are fabulous. I made your chocolate pound cake for a work contest and there weren't even any crumbs left. Everyone wanted the recipe, I just grinned and said they would have to talk to you. Thanks a bunch Teresa

By Teresa McCoy on October 20, 2012



By linda torres on September 24, 2012



By linda torres on September 24, 2012


I had this bread pudding at the Horshoe casino in Elizabeth IN. It is the best bread pudding I have ever tasted.

By Bonnie Dickson on September 24, 2012


Love a lot off your recipes. Maple Pork Chops, to luv and die for.

By Barbar Stepp on July 17, 2012


I tried your bread pudding , and it did'nt turn out as well as it did at the horseshoe southern Indiana casino hotel. Did they use a different recipe? When I asked them they said it was your recipe.HELP!

By Don mcCurdy on July 17, 2012

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