Bread Pudding

What a great way to use up leftover bread from a Saturday night dinner. This is one of the easiest and best desserts ever. I’ve made a hundred recipes and this one from Paula Deen is pretty hard to beat. It’s a basic recipe and you can change up just about anything in it (except the bread and eggs) to use up your leftovers.

Bon Appetit!

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 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.