Ingredients
1 cups granulated sugar
5 large beaten eggs
1 cups milk
2 teaspoons pure vanilla extract
3 cups cubed bread (honey buttermilk works really well, but Challah, Italian or other hefty bread works)
Topping:
½ cup packed light brown sugar
¼ cup butter, softened
1 cup chopped pecans
Sauce:
1 cup granulated sugar
½ cup butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
¼ cup brandy (optional)
Directions
- Preheat the oven to 350 degrees. Grease a 9 by 9 by 2-inch baking dish.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 30 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.
- Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted on a low simmer, whisking often. Mixture will darken and thicken some while cooking. Do not overcook.
- Add the brandy (if using) stirring well.
- Pour over bread pudding, if desired, or serve separately with each slice. Serve warm.
