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9/13/12

Not another batch of Bread Pudding



 Easy

If you read Rhonda's Saucy Adventures, you know I keep making the Barefoot Contessa's, Croissant Bread Pudding.   Well, today I realized I had a bag of sliced baguette that I couldn't let go to waste.  So, I decided that it was about time I gave Paula Dean's recipe a try.  All I can say is I can't pick one as a favorite.  I love them both equally.  Paula's recipe was too sweet but still so addicting.  So next time I will only use 1 1/14 cups of sugar.  The texture was the best and the brown sugar crumble is a MUST!  I didn't make the sauce because I couldn't handle anymore sugar. 

Ingredients          
2 cups granulated sugar  I will try 1 1/4 cup next time.
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
Crumble Ingredients
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 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

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.

 

Doesn't it look like a sponge that absord too much sugar?





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