So Sweet Bread Pudding

Who does not know Paula Deen and her too much of everything? This time I made her "best bread pudding" that is so sweet it will make your teeth hurt. (And mine double hurt since my sweet hygienist niece cleaned my teeth yesterday!)

One for us.

One to take to my dear neighbor whose husband just passed away.

So double the sweetness!

Here is Paula's recipe:

The Best Bread Pudding

Recipe courtesy Paula Deen, 2007

Prep:
10 min

Cook:
50 min
Yield:8 to 10 servings
Level:Easy

Ingredients

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
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce (which I was too lazy to prepare)
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. (I made two small ones in disposable aluminum pie pans.)

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: (would have been waaay toooo sweeet for us)

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.

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