Bread Pudding

Side Bustin':

I made Bread Pudding at 7pm last night because:

A) My pregnant friend requested me to make her Bread Pudding.
B) I inherited 20 Hot Dog Buns and 20 Hamburger Buns.
C) I felt like baking the shit out of my oven.

Answer: D all of the above. This lil Chola can bake!

I made a couple of tweaks.

I made this to take to work so I increased the bread pudding batch to two and one batch of topping. I switched the topping from Pecans to walnuts because that's what I had in my pantry.

I used leftover Hamburger buns (dang it I forgot to toast em first. I planned on lightly toasting em with cinnamon and a dust of brown sugar) and fresh Vanilla Bean, 1C heavy cream + 3C 2% Milk. I used a glass pan and sprayed it with Pam.

This came out so good I had a sliver. Really just a sliver. Topping was good, crusty and sweet. (I so want to make jokes). I digress, The bottom was like a custard-ish consistency and the bread was moist.

I took pictures but my cell phone doesn't do it justice! But hey it tasted really good:

Ingredients (Makes 1 batch):

2 cups granulated sugar (I used 1 1/4 Cups granulated sugar)

5 large beaten eggs (I usually beat the eggs with the Vanilla in the same bowl)

2 cups milk (I used 1 Cup 2% Milk and 1 Cup Heavy Whipping Cream)

2 teaspoons pure vanilla extract (Because I made 2 batches I added the innards of a split Vanilla Bean)

3 cups cubed Italian bread, allow to stale overnight in a bowl (I just used it the same day)

1 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

1 cup chopped pecans (I used Chopped Walnuts)

Directions:
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:

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup brandy

For the sauce: (I didn't end up using this 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.

NOTE: when cooking the syrup do not walk away thinking you turned the stove off and then 10 minutes later you smell a delicious aroma of vanilla and sugar mm mm. Then suddenly you smell burning. Like a sweet burn. Needless to say I burned the sauce and used the last of the butter. Sigh. Out of sauce and a pan. Ugh.


I couldn't let the sauce win so I hauled my chanclas to the cheapest nearest grocery store and repleneshed my eggs, cream and butter. And I ended up using another type of sauce because I had no more liquor and didn't want to break open my piggy bank to buy more.

I got this recipe from Food Network's Paula Deen (9/1/09 web)
http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html