Southern Praline Bread Pudding

Part of the #tlprecipeshare series. Recipe from Mary Marshall, Cooking with Mary and Friends, Wedgefield, South Carolina

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)

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.

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 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.

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