Thursday, October 8, 2009

Baking With Kids - "The Best Bread Pudding" by Paula Deen

My daughter and I typically bake on the weekends. Last nights bread pudding adventure was inspired by an overabundance of Italian bread. See, my husband's cousins were given many loaves of bread by a friend who owns a small restaurant. The poor guy ordered all of these loaves for a customer, to be included in their catering order. The customer cancelled the order last minute and our friend was left with loaves upon loaves of Italian bread, which he so generously shared with Stephen's cousins, and they in turn, very generously shared with us.

What to do with all of this bread? Why, make bread pudding, of course!

Except, I had never made bread pudding before so I did a search on Food TV's website and came across "The Best Bread Pudding" recipe by Paula Deen. It seemed simple enough and I am so happy that we tried it because this bread pudding recipe is outstanding! It is rich and sweet and delicious and if you like bread pudding, I highly encourage you to try it too!


• 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 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

Here's What You Do

Preheat the oven to 350 degrees. 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.

This recipe calls for you to bake the bread pudding in the oven for 35-45 minutes, however, I kept it in much longer...about an hour. I did this because I was envisioning one of those thick bread puddings, that my husband has been served numerous times before, in various steakhouses (bread pudding is his favorite). I kept checking the pan and it seemed "loose" to me so I kept it in. When I finally went back to consult the picture on Food Network's website, I saw in the picture, that the bread pudding is meant to be on the loose side, with more of a yes, pudding-like appearance, rather than thick cake.

Our bread pudding was not at all over done though, even with the added baking time. We all absolutely loved it!  I hope that you try it and love it too. 



  1. Looks really good, I can't wait to try this one! I also, love the step by step pics. - Joanne

  2. Thanks Joanne! It WAS really delicious. I took another bite this morning...just to be sure!

  3. Looks good, but minus the nuts

  4. The pecans were my husbands favorite part because they carmelized in all of that butter and sugar, but either way, it'll still taste delicious.