Monday, January 2, 2012

Bread Pudding

As in my previous post for my pulled pork, this was the final course in my menu for New Years Day. Since I have never made or even tasted bread pudding (the hubs asked me to make it) I had to find a recipe. I decided on Paula Deen's recipe on the food network, yet I made a few changes to it just to make it my own. It is also my understanding, you can actually switch it up and instead of using Italian bread, use cinnamon bread etc. So, this recipe, is a truly flexible in the ingredients, to a point. 


2 cups granulated sugar
5 large beaten eggs
2 cups heavy whipping cream
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
2 tbsp cinnamon (1 tbsp reserved)

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. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and cream 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. In a sauce pan, mix the granulated sugar, butter, egg, and vanilla and stir over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. We served it with a scoop of vanilla ice cream! I have to say, this was quite yummy!



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