With the holidays I had been looking for some new holiday dessert recipes and came across this Bread Pudding recipe from Paula Deen. Of course, I have made some minor modifications but it is so good and a perfect treat to make with the kids.
■5 large beaten eggs
■2 cups granulated sugar
■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
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. My older son doesn't like pecans, so instead of adding the nuts and making a crumble, I melt the butter and brown sugar together and drizzle over the top.
- 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.
Modifications: Try adding diced apples, dried cranberries and orange zest to the bread before adding the egg mixture.
Add a sauce over the top: I don't add this sauce because I am serving to the children, but here are a few options to dress up this bread pudding for the adults.
Paula Deen's recipe calls for sauce as follows: Mix together the granulated sugar (1cup), butter (1 stick), 1 egg, and vanilla (2 teaspoons) in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy (1/4 cup), stirring well. Pour over bread pudding. Serve warm or cold.
When making the modified recipe, try adding Gran Marnier in place of the Brandy.