The Best Bread Pudding

Seriously. The name says it all. Paula Deen doesn't play around. This is some serious goodness right here! This is not your normal weeknight dessert. This is one to save for company or for an occasion. Unless Mondays are an occasion in your house. If so, then bake away! I made it for the first time last Easter and it was a total hit. This week Publix had the Italian Bread on sale for $1.99 and strawberries on sale 3/$5. I sent most of these leftovers home with my brother because I do not want to be tempted by it tomorrow. I totally saved my calories for this one! Try this if you love bread pudding. It is deeeelicious!



2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons vanilla extract
1 loaf Italian bread, cubed, allow to stale overnight
1 cup packed light brown sugar
1/2 stick butter, softened
1 cup chopped pecans
strawberries, sliced (optional)

Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.

Mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. Put bread cubes in baking dish. Pour over cubed bread, toss around to coat, and allow to sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter and pecans.

Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, or until set.


For the sauce:
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
5 egg yolks

In a saucepan over medium heat, whisk cream together with the sugar and vanilla. Bring to a simmer and remove from heat. Beat egg yolks in a bowl until thick and frothy (a hand mixer would save your arm). Temper with cream until incorporated (you want to slowly add the cream mixture to the egg yolks while whisking to slowly bring them up to the same temperature without scrambling the egg yolks). Return to the saucepan to low heat and cook 2-4 minutes, stirring often. Remove from heat. Serve with bread pudding.

*I halved the sauce recipe when I made it tonight. Also, save your egg white for some scrambled eggs for breakfast!



Enjoy!


(Bread Pudding adapted from Paula Deen)
(Sauce adapted from Emeril Lagasse)