I did it!!!!! I got out of my comfort zone and made bread pudding. I don’t know why it has taken me so long to do this, but the time was just right. The french loaf was just staring at me at the grocery store and not being able to pass by the hot fresh bread, it somehow ended up in my basket. At home, it dawned on me that this one be the perfect time to make an old fashioned bread pudding and who else would I think about having just the best recipe for this….Dear Sweet Paula. Well, here it is folks and even Randy, who is not a “bread pudding” guy because he says he doesn’t like warm desserts, ate 3 helpings yesterday. It was so simple and the sauce is amazing. I did change a couple of things, adding cinnamon to the pudding and a little whipping cream to the sauce. I know Paula would be proud.
2 cups sugar
5 large beaten eggs
2 cups milk
2 teas vanilla
1/2 cup packed light brown sugar
2 teas cinnamon
1/4 cup (1/2 stick of cold butter)
1 cup chopped pecans
1 cup granulated sugar
1 stick butter
1 egg, beaten
2 teas vanilla
2 tables whipping cream
1/4 cup brandy
Preheat oven to 350. Grease a 13×9″ pan. Mix together the sugar, eggs and milk in a bowl; add vanilla. Place bread cubes in greased 13×9 and pour egg mixture over cubed bread and let sit for 10 min. (I used about 4 cups of the cubed bread, as 3 cups didn’t quite cover the bottom of the pan)
While mixture is sitting and resting, in another bowl, cut in cold butter with the brown sugar, cinnamon until it resembles crumbs. Stir in pecans. Sprinkle evenly over bread mixture and then place in oven for about 35-40 min or until top is slightly browned and mixture is set. Remove from oven and let sit for about 15 min. Serve with sauce.
Mix together the sugar, butter, egg, vanilla and whipping cream in a saucepan. Stirring continually, bring mixture to where it is just beginning to boil, but take off heat before it does boil. Add the brandy and stir until combined. Drizzle sauce over squares of pudding on individual plates.