Bread Pudding


(Paula Deen)

350o 35-45 mins.


2 cups sugar

5 large eggs, beaten

2 cups milk

2 tsp vanilla

3 cups Italian bread, cubed (allow to stale overnight in large bowl)

½ cup packed brown sugar

¼ cup (1/2 stick) butter, softened

1 cup pecans, chopped

Sauce (optional)

1 cup sugar

½ cup (1 stick) butter, melted

1 egg, beaten

2 tsp vanilla

¼ cup brandy (optional)

NOTE: We found that the sauce makes it too sweet. We do NOT use the sauce.


  1. Grease 9×13 pan with Crisco shortening
  2. In mixer, combine, sugar, eggs and milk and then add vanilla
  3. Pour mixture over top of the bread. Let sit for 10 minutes
  4. In another bowl, mix and crumble together brown sugar, butter and pecans
  5. Our bread mixture into pan
  6. Sprinkle brown sugar crumble mixture over the top
  7. Bake

Sauce (if wanted)

  1. In saucepan over medium heat, combine sugar, butter, egg, vanilla.
  2. Stir until sugar is dissolved. Add brandy (optional). Stirring well
  3. Pour over bread pudding
  4. Serve warm or cold

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