There's nothing I can't stand more than wasted food – seriously. Growing up we had "must-go" nights where my mom would heat up and throw together all the food that needed to be eaten. She had a masterful way of making leftovers turn into an exciting mish-mash dinner. Naturally, I grew up thinking that no food should go uneaten – extras could always be used later.
So when Sal's downtown offers to give me a large bag of baguettes, do I deny – no way – I make bread pudding! You see stale bread; I see tonight's dessert!
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Bread Pudding Recipe
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
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
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
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.
Happy Baking!