The Best Bread Pudding

This was FAN-FREAKING-TASTIC!

My dad's birthday is the day after Christmas.  Talk about being jipped!  I always feel bad for him when it comes to gifts and celebrating.  So--since my gift was making him dinner I wanted to still give him something yummy, but that was different from all of the billions of other Christmas treats he's had all month long.

This was traditional, yet different since this dessert seems to be forgotten most of the time.

It's sweet.  It's warm.  It's caramel-licious.  It's comforting and it goes to a whole 'nuther level when you put vanilla ice cream on it.

I knew when I saw the name Paula Deen it'd be three things:  

1.  Full of butter

2.  Full of sugar

3.  Full of yummyness

It did not disappoint.  My dad even had it for breakfast the next day!

This is a new family favorite, sure to be put in the dessert rotation--especially when we're sick of cakes and other day in-day out sweets.

The Best Bread Pudding

Taken from Paula Deen's website.

Servings: 8 to 10 servings
Cook Time: 50 min
Difficulty: Easy

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 forgot to do this and it was still great)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans (even if you're not a nut person, this gives great textural difference from the softness of the pudding--just go for it!)

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 left this out)

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.