To die for ?????? Well, not really . . . . . . . . . .

bread pudding

 

It’s Sunday, and while slicking up the kitchen I found the recipe I had copied from an online page recently.  I made it while I was in Hawaii and served it, after tasting, knowing it could either make or lose me friends.

I’ll tell you why.  It’s a Paula Deen recipe from her earlier days, I would guess, because it is deadly . . full of butter, white sugar, brown sugar, nuts, and lots of bread..   Known killers of diets, if not of people.  And as if that were not enough, this pudding is served with a sauce that not only contains more sugar and butter . . .  but (gasp) a generous helping of brandy.

Now I don’t need to worry about serving alcohol because it will vapor off when I cook the sauce briefly before serving.

So I’ve invited guests in for a Sunday afternoon coffee, something we do, not for the coffee or for the bread pudding but for the conversation.  I’m looking forward to that.

Words not too sweet, not too brash, and seasoned with understanding as we share our views . . about the puzzling things we’re hearing on the news.

But I will tell my friends this:  You remember, I told you this bread pudding is to die for.  PLEASE DON’T TAKE THAT LITERALLY.

BREAD PUDDING

2  cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons vanilla

3 cups cubed Italian bread.  Allow to stale overnight in a bowl.

½ cup packed light brown sugar

¼ 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.

Since this has a custard base you will get best results if you set the pan in a pan of water to bake.  (I used the big broiler pan for this)

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.

Recipe courtesy of Paula Deen, 2007

1 Comment (+add yours?)

  1. Jeanie Sellars
    Apr 11, 2016 @ 19:29:12

    sounds yummy

    Reply

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