Bread Pudding

By lisagayj

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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

Details

Servings 24
Level of difficulty Average
Preparation time 30mins
Cooking time 50mins
Cost Average budget

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.