Saturday, January 4, 2014

Bread Pudding

Goodbye 2013, hello 2014. Last year was full of ups and downs, but through it all I had the love of my life by my side. We have decided that this year is going to be our year, so bring it on. 

New Years Eve came and we had plans with BP's dad for dinner and then off to some friends house for a night filled of games. Yes, low key and nerds but we love it. Dinner was great. And dessert was had by all 3 of us, which is a rarity. I went for the bread pudding while the guys went with creme brûlée. And the conversation came about how BP lies bread pudding, but only when it's cold. When it's all warm and amazingly delicious he doesn't want anything to do with it. So I knew the request was coming. And sure enough it came the next day....I know my man so well :) 

All we needed was bread and eggs, we had everything else so this was a simple mission. BP was very excited for this one. And when he found out we had to let the bread get stale overnight I could tell he wasn't expecting that one at all. So a day was added on to him waiting....but it was worth it. So worth it. This smells amazing in your oven while it's baking....and I had a piece straight from the oven. 

Oh my, amazing. BP was sitting next to  me while I ate it and I could tell he couldn't wait for his piece. But that was hours away while it chilled in the fridge. Finally his time came, and oh man his reaction was a good one. This is now ranked in his top 5 treats of what I've made for him, so this is saying a lot. And I can tell there will be requests for this one again and again. Which I love :) 

Bread Pudding 
Makes one 13x9 pan

  • 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 used Challah bread, feel free to use what you like)
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans (I substituted the pecans for raisins instead, but use what you like here)
  • 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 (again I used something different, Disarrono. Any sweet liquor will do)


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.

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