This Top-Notch Dessert Could Seduce Anyone!
If you asked me to name my two absolute favorite foods, pudding and bread would be my number one picks. If I had to be stranded on a dessert island with nothing but water and two foods, these would be my choices. After all, the variety of bread is unlimited, and pudding probably runs a close second in that regard. So I would never get bored by eating the same thing, day after day.
Ah, but what if you put the two together! Hmmm….bread in my pudding? Pudding on my bread? Doh! Bread Pudding! Of course! Now you are talking about one of my all-time favorite desserts. Bread pudding also comes in a staggering array of forms. Maybe I should have chosen bread pudding and pizza to eat as I while away my days, trapped in a tropical paradise?
In any case, Susan has posted this awesome recipe that is a shoo-in to get the approval of everyone who tastes it. The recipe comes from the queen of Southern comfort-food cooking, that’s right, the one and only Paula Deen. Who better to create a bread pudding that is tender, moist, studded with pecans and topped with a delightful brandy-laced sauce?
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You don’t necessarily have to use Italian bread, although if you have some left over from a recent Italian meal, this is a good way to use it up. Any type of enriched bread with some substance and chew to it will work. Try Kaiser rolls, brioche or challah bread.
Recipe and image courtesy of Susan at Cup Cakes and Crab Legs
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