My grandfather makes the BEST bread pudding. This is his recipe and it is so soft, tasty and the brandy sauce is really to-die-for!!!!














Bread Pudding
1 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
1/2 tsp cinnamon
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1 cup raisins (soaked overnight in 1/4 cup bourbon)

Brandy sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Special Equipment: Oval Casserole Dish with Glass Lid, KitchenAid Stand Mixer

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

For the Bread Pudding
Mix together granulated sugar, cinnamon, eggs, and milk in a bowl; add vanilla and stir in raisins (drain out brandy). Pour over cubed bread and let sit for 10 minutes.

In a mixer, mix together brown sugar and butter on low until well mixed. Add the pecans and mix in.

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 and top with the Brandy Sauce!!

For the Brandy 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.

Serves 4-5

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Filed under: Dessert

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