10 December 2010

bread pudding.

Wednesday was the Family Sick Day at our house. W00t. Everyone was home coughing and snotty with sore throats so we all spent the day in our jamoos (a.k.a. pajamas) watching television, eating pizza delivery, and fighting with one another. The fun that was had cannot be put into words.

As the day's insanity began to slowly draw to a close and the kids were finally in bed asleep, I decided out of the blue that I wanted some bread pudding - the ultimate comfort food. Not having an award-winning secret family recipe or anything, I referred to the wise and wonderful oracle, otherwise known as the Internet.

I found several mouth-watering recipes, but quickly settled upon this one from southern soul-food goddess, Paula Deen. --I mean if it's a Paula Deen recipe, it likely will call for 3 pounds of sugar and 8 sticks of butter that will clog your arteries and put you into a diabetic coma faster than you can swallow the last orgasmically decadent bite, but you can bet your big ole sweet, jiggly bottom that it's gonna be a heaping helping of heaven!

The Best Bread Pudding by Paula Deen (appropriately named)

  • 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 (½ stick) butter, softened
  • 1 cup chopped pecans [pronounced "pee-canz" not "pe-cons"]

For the sauce
  • 1 cup granulated sugar
  • ½ cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • ¼ cup brandy

  • Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-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.

As I keep saying: it is cosmically impossible for me to follow a recipe to the letter... Thusly, you may note, I made this recipe exactly as it is written above, except I added a couple dashes of cinnamon, extra pecans, and raisins - soaked in the ¼ of brandy (which you will need to top off as the dried fruit will absorb the booze).

O.M.G. Delicious like nobody's biz! This is right up there with the Baked Apple Pancake in Gatlinburg! Outta-This-World Yummy! Make your eyes roll back in your head kinda good. Even better cold.

Maybe I'll make another one this weekend and share it with the kids this time. ;-)

"You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make."

...Earl Wilson

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