Aunt Peggy’s Bread Pudding

Aunt Peggy's Bread Pudding was a unique and delicious treat.

When Ali told me she wanted bread pudding for her birthday, I was a little more than surprised. I had never heard of anyone who asked for bread pudding for a birthday dessert! However, knowing Ali, this bread pudding had to be special, and it is! Whoever Aunt Peggy is, she knows her bread pudding!
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This bread pudding was excellent. The only criticism I have is that it was so sweet that the Blue Bell ice cream on the side was “cutting the sweet,” as my Ma Ma used to say. My suggestion would be to reduce the amount of sugar, as I have indicated below. However, diabetic coma aside, this is a treat you will not want to miss!
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From start to finish, this recipe will take you about 1 hour.
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Ingredients for Pudding
2 cups sugar (I would suggest using only 1 cup)
5 large beaten eggs
2 cups milk
2 tsp vanilla flavoring
4 cups cubed Italian bread (overnight stale in a bowl)
1 cup packed light brown sugar
1/2 cup softened butter
1 cup chopped pecans

The secret's in the sauce!

Ingredients for Sauce
1 cup sugar
1/2 cup melted butter
2 tsp vanilla flavoring
1/4 cup brandy
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Directions for Pudding
Preheat oven to 350 degrees.
Mix sugar eggs, and milk in a bowl.
Add vanilla.
Pour over bread and sit for 10 min.

In another bowl, mix brown sugar, butter, and pecans.
Pour bread mixture into greased pan.
Sprinkle brown sugar mixture over the top of bread mixture, and bake for 35-45 minutes or until set.
Remove from oven.

Sweet, gooey goodness!

Directions for Sauce
Mix sugar, butter, egg, and vanilla over medium heat.
Stir until sugar is melted.
Add brandy, stirring well.
Pour over bread pudding.
Serve warm or cold.

Serves 8-10.

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