Monday, March 22, 2010

Menu Monday

Most that know me well, know I love me some Paula Deen. After all, what good is exercising and watching what you eat 90% of the time if you don't allow yourself a little buttery goodness every once in a while?! And, when I'm looking to indulge in something scrumptious, I check my guilt at the door and head straight for the Queen of Butter's recipes. Down-home Southern cookin' at its finest, Paula's recipes are guaranteed to warm your heart, and if you're not careful, expand your waistline.

With my dad being a connoisseur of bread pudding, I have tried recipe after recipe over the years only to toss them out before they ever had a chance to reach a plate. Then I stumbled across this Paula Deen recipe for bread pudding and found a winner! Besides the taste, this recipe's simplicity is the best part! You'll score tons of brownie points with the family without spending hours in the kitchen.

Best Bread Pudding Recipe (courtesy of Paula Deen, 2007)
Prep Time: 10 min
Inactive Prep Time: 24 hr 10 min
Cook Time: 50 min
Level: Easy
Serves: 8 to 10 servings

  • 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 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

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.


My dad and husband are huge fans of cinnamon, so I tweaked this recipe just a bit to include their favorite spice. To the brown sugar mixture, I add two tablespoons of cinnamon. Of course you could add more, less, or none at all depending on your taste. Since making it the first time, I also now omit the pecans (a personal preference). The sauce is very rich and with the bread pudding being so sinfully decadent all on its own, I serve the sauce on the side.

Do you have a favorite bread pudding recipe to share?


Kristin said...

I looooooove bread pudding but have never made it myself. Yours looks amazing!