Paula Dean's Best Bread Pudding

You have to try this bread pudding. It's awe-some. I had first-time-making-bread-pudding jitters but it turns out making bread pudding is super easy. I don't know what I was thinking. After I put the dish in the oven, I realized I didn't halve the brown sugar/butter crumbs but you can't go wrong with more butter. I think Paula Dean would approve (it's her recipe).

Speaking of butter, last night I signed up for a 10 mile race. It sounds awesome because after running along the lakeshore for over 9 miles, you finish the race on the 50 yard line at Soldier Field. I've never run that much distance but I do love a challenge! Might need to start cutting back on the butter... (and sugar!)

Ingredients (serves 4-5)

1 c granulated sugar

3 beaten eggs

1 c milk

1 tsp vanilla extract

2 c stale french bread, cubed

1/4 c packed brown sugar

1/2 stick butter, softened

Sauce:

1/2 c granulated sugar

1/2 stick butter, melted

1 egg, beaten

1 tsp vanilla extract

Preheat oven to 350F. Grease an 8x8 baking dish.

Mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. Pour mixture over cubed bread and let sit for 10 minutes.

In a small bowl, mix and crumble together the brown sugar and butter.

Pour bread mixture into prepared dish. Sprinkle brown sugar mixture over the top. Bake for 35-45 minutes, or until set. 

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. Pour over bread pudding.*
Serve warm or cold.

*I suggest going easy on the sauce when pouring it over the bread pudding. I used ~ 2/3 of the sauce and could have probably used less and been okay.

Adapted from Paula Dean.