Bread Recipe #33 - The Best Bread Pudding

Appearance isn't everything!! This really tastes much better than it looks, so just close your eyes and dig in. Taste buds are a better judge than eyesight :) Ingredients: 2 cups granulated sugar, 5 large beaten eggs, 2 cups milk, 2 teaspoons 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. Sauce: 1 cup granulated sugar, 1/2 cup (1 stick) butter, melted, 1 egg, beaten, 2 teaspoons vanilla extract, 1/4 cup brandy (for non-alcoholic substitution-use white or red grape juice, or the syrup from canned fruit). Instructions: If you haven't allowed your bread to stale overnight, I found a couple of hours on the counter works pretty well (already cubed). Grease a 9x13-inch pan. In medium bowl, mix together granulated sugar, eggs, and milk; add vanilla. Place bread in large bowl and pour milk mixture over; let sit for 10 minutes. Preheat oven to 350 degrees. In a small 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 35-40 minutes, or until set. Remove from oven to cooling rack. Make the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is dissolved. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. Refrigerate any leftovers (yea, right). Found this on www.foodnetwork.com; was a recipe by Paula Deen, 2007. "Rolling in the dough!"