Bread Pudding is one of those dishes that makes me sentimental. It’s a dessert that my dad would get whenever we’d go to a local buffet. I’d spy it at the dessert station, and I’d go back to the table and entice him with, “Dad, they have bread pudding.” Every single time I make it I think of him. I’ve tested and tweaked various recipes, until I came close to perfection, and I’m sharing it with you today.
Ingredients:
- 3 to 3 1/2 c Italian bread, enough to fill the bottom of a 9×13 baking dish
- 1 3/4 c sugar
- 2 c milk
- 6 medium eggs
- 2 tsp pure vanilla extract
- ground nutmeg
For topping:
- 5 Tblsp butter, softened
- 1/2 c light brown sugar, packed
- 1 1/4 c pecan halves
For brandy sauce:
- 1 egg, beaten
- 2 tsp pure vanilla extract
- 1 stick butter
- 3/4 c sugar
- 1/3 c brandy
Directions:
1. The day before, cube bread (good size cubes) and put in an uncovered bowl. Let sit on counter overnight.
2. Preheat oven to 340 degrees. (F)
3. Grease a 9×13 baking dish.
4. Place bread in the baking dish.
5. In a bowl, beat 6 eggs. Mix in 1 3/4 c sugar, 2 tsp vanilla, and milk. Pour over bread, making sure all the bread is covered. Sprinkle with nutmeg. Let sit for 15-20 minutes.
6. Place the topping ingredients in another bowl and use a pastry cutter or wooden spoon to mix. Sprinkle over the top of the bread.
7. Bake uncovered for 50 minutes, or until the pudding is set.
8. Remove from oven and allow to cool while you make the brandy sauce.
9. In a medium saucepan on low-medium heat, combine all sauce ingredients except the brandy. Once the butter and sugar are completely melted, turn the heat to low, stir in the brandy and mix continuously for 2 minutes. Pour over pudding.
10. Serve warm. (May be served with a small scoop of vanilla ice cream.)
Praise God! Let’s eat!
Shandy
___________
Please be sure to visit Shandy’s personal blog, Aprons ‘n Pearls
