- 24
- Average
- 30 mins
- 50 mins
- 20 mins
- Average budget
Ingredients
- 1 cup golden raisins
- ¼ cup brandy
- 2 cups granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 1 loaf challah bread cubed
- 1 cup packed light brown sugar
- ½ stick butter softened
- 1 cup chopped pecans
- For the sauce:
- 1 cup granulated sugar
- 1 stick butter melted
- 1 egg beaten
- 2 teaspoons pure vanilla extract
- ¼ cup brandy
Preparation
Step 1
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Step 2
Soak raisins in brandy until most of the brandy has been absorbed, about 10 minutes.
Step 3
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla, raisins and any brandy that was not absorbed. Add cubed bread and let sit for 10 minutes.
Step 4
In another bowl, cream together brown sugar, butter and pecans.
Step 5
Pour bread mixture into prepared pan. Top with pecan mixture. Bake for minutes 50-60, or until set. Remove from oven.
Step 6
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. Leftovers may be reheated or served cold.
I go to the bakery and get day old bread for half price.