CN Cookbook - My Favorite Bread Pudding

As many of you know I love to make bread. It's actually therapy for me. Nothing like beating on a ball of dough for ten minutes to work out a week of frustrations. So what does one do with all the dried out bread? Make bread pudding, of course. I found this recipe on-line, but I think I've changed it enough to truly call it mine.


  • 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, or place in a 250 degree oven for 20 - 30 minutes to dry out the bread.
  • 1 cup raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans

For the sauce:

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy


Preheat the oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan.

Beat the eggs and sugar until well combined then mix in cinnamon, salt and vanilla. Add the milk last, this is they only way I've found to get the cinnamon mixed in well. Pour over cubed bread with raisins and let sit for 10 minutes, this is very important. Don't rush the soaking process. I usually don't turn my oven on until I've mixed in the bread and I usually stir it a couple of times just to make sure all the bread gets saturated.

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.

Mix together the granulated sugar, salt, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy (if there's anyone on here that doesn't like he flavor of alcohol the brandy can be omitted, but double the vanilla), stirring well. Pour over bread pudding. Serve warm or cold.

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