Photo by Freepik


For bread pudding

  • 2          cups sugar
  • 5          eggs
  • 2          cups milk
  • 2          teaspoons vanilla extract
  • 1/2      loaf Italian bread, cubed (about 3 cups; see note)
  • 1/2      cup light brown sugar
  • 1/2      stick butter, softened
  • 1          cup pecans, chopped

For sauce

  • 1          stick butter
  • 1          cup sugar
  • 1          egg, beaten
  • 2          teaspoons vanilla extract


Heat oven to 350. Grease a 13×9 pan.

For bread pudding: In a large bowl, combine sugar, eggs, milk and vanilla extract. Stir bread cubes into mixture, and allow to soak for 10 minutes. In a medium bowl, combine light brown sugar, butter and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over top, and bake for 35-45 minutes, or until set.

For sauce: In a medium saucepan over medium heat, cook butter, sugar, egg and vanilla extract, stirring together until both butter and sugar are melted. Pour sauce over bread pudding and serve.

Note: Note: Day-old bread is best for this recipe; you can leave bread out in an uncovered bowl overnight to dry out.
Reader Recipe