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Adventures in Wet Bread, AKA Bread Pudding

February 23, 2012

If you’re one of my good friends, you are probably reading the title and are a bit perplexed.  You may be asking yourself, “Why on earth is Amanda taking an adventure into the world of wet bread?”  Well, the answer is graduate school.  haha.  I am responsible for bringing food for class one day of the semester and I chose the day before Mardi Gras.  I wanted to make sure to fix up a delicious Louisiana feast and the week prior we had King Cake so I was left with the thought of bread pudding.  I looked through a couple of my good ole trusty Louisiana cook books and ended up with a non-Louisiana version by non-other than Paula Deen.  How can you really go wrong with Paula Deen?  Let’s see how this goes and how they liked it.

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  (I used fresh tough bread from the Mexican bakery around the corner)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened  (I am liberal with butter, like Paula)
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 (I substituted Whiskey)

Procedure:

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.

It is seriously that easy.

I baked it for 35 minutes and then turned off the oven, covered it and let it cool with the oven.    I had to taste test it of course, yummy!  (I never thought those words could come out of my mouth about wet bread!)

Seriously.  Delicious.

Happy Eating,
-Amanda

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3 comments

  1. Absolutely one of my faves!!!


  2. This is the recipe I use — but I add raisins and cinnamon 🙂


    • Oh how fun. Those are great additions too!



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