Bread Pudding - Raisin/Pecan

Name: Bread Pudding - Raisin/Pecan
Total time: 3000 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 cup granulated sugar; 5 large eggs, beaten; 2 cup milk; 15 oz raisins; 2 tsp pure vanilla extract; 3 cup French or Italian bread, cubed - allow to stale ovrrnight in a bowl; 1 cup packed light brown sugar; 1/2 cup pecans, chopped; 1 cup granulated sugar (for sauce); 1 stick of butter, melted (for sauce); 1 egg, beaten (for sauce); 2 tsp pure vanilla extract (for sauce); 1/4 cup brandy (for sauce); 1 mint leaf sprig

floatingdogs @cook_3317203

Bread Pudding - Raisin/Pecan

floatingdogs @cook_3317203

Saved

Ingredients

50 mins

10 servings

2 cupgranulated sugar
5 largeeggs, beaten
2 cupmilk
15 ozraisins
2 tsppure vanilla extract
3 cupFrench or Italian bread, cubed - allow to stale ovrrnight in a bowl
1 cuppacked light brown sugar
1/2 cuppecans, chopped
1 cupgranulated sugar (for sauce)
1 stickof butter, melted (for sauce)
1egg, beaten (for sauce)
2 tsppure vanilla extract (for sauce)
1/4 cupbrandy (for sauce)
1mint leaf sprig

Saved

Steps

50 mins

1

For the bread pudding: Preheat the oven to 350°F. Grease a 13 by 9 by 2-inch pan.
2

Mix together granulated sugar, eggs, raisins, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3

In another bowl, mix and crumble together brown sugar, butter, and pecans.
4

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.
5

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. Add sprig of mint for garnish.