0:02
I'm gonna start by cubin' up three cups
0:06
of just an Italian bread that I've let sit out
0:08
on the counter to just kinda get stale for me.
0:15
All right, now for the custard,
0:17
I've got five eggs that I've cracked in this bowl
0:21
and to our eggs, we're gonna add two cups of sugar.
0:37
I'm gonna whisk our eggs and our sugar together.
0:42
And then I'm gonna pour in two cups of milk.
0:49
All right, so we've got that mixed up good.
0:52
Now I'm gonna add two teaspoons of vanilla flavoring.
1:00
Then we're gonna toss this in the bowl with our bread.
1:05
All right, I'm gonna get me a spoon.
1:07
I think I can work a little bit better now with the spoon.
1:11
All right, so over our bread, that goes.
1:20
I'm just gonna stir that up.
1:25
And I'm pouring that into a 13-by-9-by-2 container.
1:33
I greased it all up real good with butter,
1:35
and I'm gonna make a layer using a half a cup
1:44
All right, the next thing I'm gonna add
1:47
is a half a stick of butter.
1:55
And I'm gonna take a fork
1:59
and I'm just gonna mix our butter in our sugar together.
2:04
now I'm gonna toss in one cup of chopped pecans.
2:12
I'm gonna kinda cut those in and just mix those nuts
2:17
in with that brown sugar and butter.
2:22
Now I'm just gonna take this and I'm just gonna sprinkle it
2:26
all on top of our custard..
2:37
All right, there we go.
2:39
All right, this is ready to go in the oven.
2:41
We're gonna bake it for about 35 minutes on 350 degrees.
2:45
And before you know it, we're gonna have
2:47
this beautiful golden brown puffy bread pudding ready.
2:57
So that's 350, 35 minutes.
3:03
Okay, I see y'all out there
3:05
and I bet your mouth is watering.
3:09
Look at this bread pudding.
3:14
Now, if you're unsure or not whether it's done,
3:17
you can use the toothpick trick and mine is done just right.
3:24
Let's make our brandy sauce.
3:26
I'm gonna use one cup of sugar.
3:33
And a half a cup of melted butter
3:39
Has anybody been keeping track
3:42
with how much butter I've used today?
3:46
But you know what, you can't bake without butter.
3:50
I'm gonna beat my egg up in here.
3:54
And then I'm gonna just stir this together.
3:57
Now you'll wanna be careful when you add alcohol.
4:02
You'll wanna make sure you either cut your fire off
4:05
or you move your pot away from the fire.
4:08
And I'm gonna pour in our brandy.
4:12
That was a fourth of a cup.
4:17
All right, back over the fire that goes,
4:20
and that looks perfect.
4:23
Now I'm gonna cut the fire off.
4:24
And like I said, I'm gonna bring it over here
4:27
and I'm gonna put in a teaspoon of vanilla flavoring.
4:37
All right, so let's bring our brandy sauce over here.
4:42
And I'm just gonna pour it on top of our bread pudding.
4:52
And that was so easy to pull together.
4:58
All right, I've got me a bowl right here ready
5:05
to fix me up a serving and look in here,
5:10
So you can see when I dip this up.
5:21
You know, I just adore bread.
5:24
And this dish is truly having the best of both worlds,
5:31
the bread and the sugar.
5:36
Look at that wonderful sauce in there.
5:39
And you can see the brown sugar
5:41
and the butter and the pecans
5:43
that's made that nice crust.
5:50
Sometimes I could just pure cry
5:53
when I'm eatin' these desserts.
6:01
I've had a wonderful time with y'all today.
6:05
Hey, y'all, it's Paula Deen.
6:07
Now, if you enjoyed this video, be sure to like it
6:11
and click the subscribe button as well as the notification
6:14
and bell to be alerted when I post a video.
6:18
Love and Best Dishes Y'all.
