Hamdi Saidani Paula Deen’s Bread Pudding is made with granulated sugar, eggs, milk, vanilla extract, Italian bread, brown sugar, butter, pecans, and brandy. This delicious bread pudding recipe creates a warm and comforting dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 3 cups divided granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 4 teaspoons divided vanilla extract
- 3 cups cubed allow to stale overnight in a bowl Italian bread
- 1 cup packed light brown sugar
- 1/2 cup melted, plus 1/4 cup softened butter
- 1 cup chopped pecans
- 1 beaten, for the sauce egg
- 1/4 cup brandy
How To Make Bread Pudding?
- Preheat the oven: Preheat to 175°C / 350°F. Grease a 33 x 23 x 5 cm (13 x 9 x 2-inch) baking pan.
- Prepare Bread Mixture: In a bowl, mix 400g / 2 cups granulated sugar, beaten eggs, milk, and 1 tsp vanilla extract; pour over cubed bread and let sit for 10 minutes.
- Prepare Topping: In another bowl, mix brown sugar, 60g / 1/4 cup softened butter, and pecans, crumbling them together.
- Bake: Pour the soaked bread mixture into the prepared pan; sprinkle the brown sugar mixture on top and bake for 35-45 minutes or until set. Remove from the oven.
- Make the Sauce: In a saucepan over medium heat, combine the remaining 200g / 1 cup granulated sugar, 115g / 1/2 cup melted butter, beaten egg, and 1 tsp vanilla extract, stirring until sugar dissolves; add the brandy, stirring well.
- Serve: Pour the sauce over the bread pudding and serve warm or cold.
Recipe Tips:
- Use Stale Bread for Best Texture: Fresh bread can turn mushy during baking. For the best texture, let the bread stale overnight or lightly toast it in the oven if needed.
- Let the Bread Soak: After pouring the egg mixture over the bread, let it soak for at least 10 minutes. This helps the bread fully absorb the flavors and creates a creamy, custardy texture.
- Don’t Skip the Topping: The brown sugar and pecan topping adds a sweet crunch that balances the softness of the pudding, so be sure to sprinkle it evenly over the top before baking.
- Cook the Sauce Slowly: When making the sauce, cook it over medium heat and stir constantly until the sugar is fully melted. This prevents the sauce from becoming grainy.
- Serve Warm for Best Flavor: Bread pudding tastes best when served warm. If you need to reheat, simply warm it in the oven for a few minutes to refresh the texture and bring out the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover bread pudding cool to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container, and refrigerate for up to 3 days.
- Freeze: Allow the bread pudding to cool completely before wrapping it in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place a portion of bread pudding on a microwave-safe plate and cover with a microwave cover or a damp paper towel. Microwave on medium power for 1-2 minutes, checking every 30 seconds to prevent it from drying out.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 724 kcal
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 170mg
- Sodium: 65mg
- Potassium: 160mg
- Total Carbohydrate: 85g
- Dietary Fiber: 1g
- Sugars: 83g
- Protein: 6g
Try More Paula Deen Recipe:
- Paula Deen Banana Bread With Sour Cream
- Paula Deen Banana Nut Bread Recipe
- Paula Deen Banana Bread
- Paula Deen Pumpkin Bars
- Paula Deen Buttermilk Pound Cake
Paula Deen Bread Pudding
Description
Paula Deen’s Bread Pudding is made with granulated sugar, eggs, milk, vanilla extract, Italian bread, brown sugar, butter, pecans, and brandy. This delicious bread pudding recipe creates a warm and comforting dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C / 350°F. Grease a 33 x 23 x 5 cm (13 x 9 x 2-inch) baking pan.
- Prepare Bread Mixture: In a bowl, mix 400g / 2 cups granulated sugar, beaten eggs, milk, and 1 tsp vanilla extract; pour over cubed bread and let sit for 10 minutes.
- Prepare Topping: In another bowl, mix brown sugar, 60g / 1/4 cup softened butter, and pecans, crumbling them together.
- Bake: Pour the soaked bread mixture into the prepared pan; sprinkle the brown sugar mixture on top and bake for 35-45 minutes or until set. Remove from the oven.
- Make the Sauce: In a saucepan over medium heat, combine the remaining 200g / 1 cup granulated sugar, 115g / 1/2 cup melted butter, beaten egg, and 1 tsp vanilla extract, stirring until sugar dissolves; add the brandy, stirring well.
- Serve: Pour the sauce over the bread pudding and serve warm or cold.
Notes
- Use Stale Bread for Best Texture: Fresh bread can turn mushy during baking. For the best texture, let the bread stale overnight or lightly toast it in the oven if needed.
- Let the Bread Soak: After pouring the egg mixture over the bread, let it soak for at least 10 minutes. This helps the bread fully absorb the flavors and creates a creamy, custardy texture.
- Don’t Skip the Topping: The brown sugar and pecan topping adds a sweet crunch that balances the softness of the pudding, so be sure to sprinkle it evenly over the top before baking.
- Cook the Sauce Slowly: When making the sauce, cook it over medium heat and stir constantly until the sugar is fully melted. This prevents the sauce from becoming grainy.
- Serve Warm for Best Flavor: Bread pudding tastes best when served warm. If you need to reheat, simply warm it in the oven for a few minutes to refresh the texture and bring out the flavors.
Paula Deen Bread Pudding
