Bread Pudding

The Best Bread Pudding     “ Ingredients 2 cups granulated sugar 5 large beaten eggs 2 cups milk 2 teaspoons pure vanilla extract 3 cups cubed Italian bread, allow to stale overnight in a bowl 1/2 cup packed light brown sugar 1/4 cup (1/2 stick) butter, softened 1 cup chopped pecans For the sauce: 1 cup granulated sugar 1/2 cup (1 stick) butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1/4 cup brandy Directions Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 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. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. This is essentially the same recipe for Chocolate-Hazelnut Bread Pudding I saw on America Test Kitchen [Video], but without the chocolate, and pecans instead of hazelnuts.  I did throw in some chocolate chips.  The end result is sinful, and actually tastes a lot like Cinnabons, only way way better.  The key, I discovered, to making anything bread pudding is to first cube the bread, and  bake in a single layer @ 200º for 45 minutes (stale bread will reconstitute water, oven dried bread will not, so it's not soggy).  And best of all, I lost 10 pounds after eating it all!  God I love this country. ”