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The Best Bread Pudding Recipe by Paula Deen

1 ratings
Easy Level
60 MIN 15 Prep + 45 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
60 MIN 15 Prep + 45 Cook
8-10 Servings
$ /Serving

The Best Bread Pudding Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
60 MIN 15 Prep + 45 Cook
8-10 Servings
$ /Serving

Ingredients

  • 3 cups granulated sugar, divided
  • 5 large eggs, beaten
  • 2 cups milk
  • 4 teaspoons vanilla extract, divided
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • 1 cup light brown sugar, packed
  • 1/2 cup butter, melted, plus 1/4 cup softened
  • 1 cup chopped pecans
  • 1 egg, beaten, for the sauce
  • 1/4 cup brandy

Preparation

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

 

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

 

In another bowl, mix and crumble together brown sugar, 1/4 cup softened 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 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons 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.

Reviews

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1 Review

Sharon
Sharon 12/12/2014
12/12/2014
Can't wait to ma

Can't wait to make this. No brandy but this is a great looking recipe. I love the sauce.