The Best Bread Pudding

Total Time:
25 hr 10 min
Prep:
10 min
Inactive:
24 hr 10 min
Cook:
50 min

Yield:
8 to 10 servings
Level:
Easy

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
  • 1/2 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.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond