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Bread Pudding

03 Sep

Bread pudding made with chopped pecans, brown sugar, and a sweet Brandy sauce poured over the top. This is great served with some vanilla ice cream!

-By Carrie (Strommen) Lennie

Ingredients:

Pudding:
2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 tsp vanilla extract
3 cups cubed Italian bread, cut and allowed to stale overnight
1 cup packed light brown sugar
¼ cup (1/2 stick) butter, softened
1 cup chopped pecans

Sauce:
1 cup granulated sugar
½ cup (1 stick) butter, melted
1 egg, beaten
2 tsp vanilla extract
¼ cup brandy

Directions:

  1. Preheat the oven to 350 degrees. Grease a 13X9X2-inch pan.
  2. Mix together the granulated sugar, eggs, and milk in a large bowl; add the vanilla. Pour over the cubed bread and let sit for 10 minutes.
  3. In another bowl, mix and crumble together the brown sugar, butter and pecans. Pour the bread mixture into the prepared pan.
  4. Sprinkle the brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from the oven.
  5. Make the sauce: Mix together the 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 the bread pudding. Delicious served warm or cold.
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Posted by on September 3, 2011 in Desserts

 

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