Paula Deen Bread Pudding

Ingredients

Bread:

2 cups White Sugar

5 large Eggs (lightly beaten)

2 cups Milk

2 teaspoons Vanilla Extract

3 cups stale Italian Bread (24 ounces)

Pecan Topping:

1 cup packed Light Brown Sugar

1⁄4 cup softened Butter

1 cup chopped Pecans

Sauce:

1 cup White Sugar

2 teaspoons Vanilla Extract

1⁄2 cup melted Butter

1 lightly beaten Egg

1⁄4 cup Brandy

Instructions

Preheat the oven to 350 degrees Fahr¬enheit (177°C).

Spray a 13×9 inch, 2” deep casserole dish with cooking spray or grease with butter.

Add the bread to the baking dish in an even layer.

In a medium bowl, lightly whisk 5 eggs. Then, add 2 cups of sugar and whisk to combine.

Pour the milk and vanilla into the egg mix and gently whisk to incorporate.

Pour the custard over the bread and gently push down so the custard cov¬ers everything.

Leave to sit for at least 10 minutes.

In a small bowl, combine the 1/4 cup of soft butter with the brown sugar and chopped pecans until there are no large lumps of butter.

Sprinkle the pecan topping over the bread and custard.

Bake for 35-45 minutes, until golden brown and set in the middle.

To make the sauce:

Whisk 1 cup of white sugar with 1/2 cup of melted butter in a small saucepan.

Add 1 egg, 2 teaspoons of vanilla, and whisk until well blended.

Heat gently over medium heat until the sugar is dissolved.

Add the brandy and blend until smooth.

Pour over the bread pudding and serve hot or cold.