smc cooks bread pudding

YES! an actual picture of this dish that i made to take to gbf's house for dessert. please consider that i am currently without a real camera and shot this with my camera phone that might have 2mp. maybe.

paula deens best bread pudding
i used the recipe posted on the food network site.


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(i had been collecting stale bread for about a week,including wheat,white, hamburger buns, and homemade french. the variety adds to the flavor and texture in my opinion.)
* 1 cup packed light brown sugar
* 1/4 cup (1/2 stick) butter, softened
* 1 cup chopped pecans(i didnt have any, so i just left them out. i dont care for nuts in baked goods anyway, so for me, nothing was lost by omitting them)

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(i only have jack daniels, so thats what i used. it was really good, but i think i got a little buzz off of it. it was strong-i dont think the recipe allows for enough of the alcohol to cook off. next time i will omit it all together or let it simmer for a bit.)

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.