This is one of the easiest desserts to make. It is also one of the best ways to use up older bread, milk that is nearing expiration and excess or older eggs. The only mandatory ingredients are bread and eggs. After you start with those, you can alter the rest of the ingredients to suit whatever you have on hand or would like to add to make your bread pudding uniquely your own.

Consider this to be a good base recipe. Then get creative! You can add dried fruit, berries, different nuts, fruit zest, spices and flavored extracts to change the texture and flavor of the pudding. You can also experiment with different sauces, such as caramel or chocolate.

 

INGREDIENTS
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
¼ cup butter (1/2 stick), softened
1 cup chopped pecans
For the Sauce
1 cup granulated sugar
½ cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
¼ cup brandy

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 13x9x2-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.

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Quick Tip:  Covering the pudding with foil for the first 30 minutes of baking time will ensure even cooking and keep the top from drying out. Bread puddings should be tender and the tops should not be crunchy.

Recipe and image courtesy of Susan at Cup Cakes and Crab Legs