bread pudding

Bread pudding is a big fave in this house. I made this pan, and had one serving. My husband ate the rest. So pretty much, he ate the entire pan, I’m thinking that means this recipe is a keeper! If you need a crowd pleaser or just a happy hubby, try this today!! I’m also including a vanilla sauce I’ve made for the past few bread puddings and it is delish too but not necessary.


1 c. brown sugar

1 1/2 c. sugar

5 large beaten eggs

2 c. milk

2 tsp. vanilla

3 c. cubed bread, allow to stale overnight in a bowl, or toast in oven to get crispy

1/4 c. (1/2 stick) butter, softened

1 cup chopped pecans


Preheat oven to 350F.

Spray 9×13-inch baking dish with nonstick cooking spray. Spread brown sugar evenly in bottom of dish. Whisk together granulated sugar, eggs, and milk in a bowl; add vanilla and pecans. Pour over cubed bread and let sit for at least 10 minutes. Pour bread mixture in pan on top of the brown sugar layer. Bake for 35-45 minutes or until a toothpick inserted comes out clean.

Vanilla Sauce

recipe adapted from 


1/2 c. sugar

3 tbl. light brown sugar

1 tbl. all-purpose flour

1 large egg

2 tbl. butter

1 1/4 c. whipping cream

1 tbl. vanilla extract


Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.


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