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Friday Feast: Bread Pudding, again.

March 18, 2011

Last night, in the spirit of St. Patrick’s Day and two of my girlfriends’ birthdays, we had a very yummy dinner. Among other awesome dishes, I brought the sweetest bread pudding I’ve ever made. And, I mean that literally. Ooh, baby, it was sweet. But, I have Paula Deen to thank for that.

Y’all, I didn’t even make the sauce she recommends to put on top! And I cut out a 1/2 cup of granulated sugar! Regardless, it was quite tasty but uber-rich.

I chose this recipe because if you Google “bread pudding recipe,” this one comes up first. But, I think I’ll stick to this one that I made a few years back.

Bread Pudding (adapted and adjusted from Paula Deen)

Preparation time: 20 minutes

Cook time: 35-45 minutes

Cleanup time: 8 minutes


2 cups granulated sugar (I used 1 1/2 cups)

5 large beaten eggs

2 cups milk

2 teaspoons pure vanilla extract

3 cups cubed Italian bread, allow to stale overnight in a bowl (I used King’s Hawaiian large round bread)

1 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

1 cup chopped pecans

  • 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.

And, just for fun, here are some pictures of the green beer!

Just a note: the beer above was good Irish beer with green food coloring. Yazoo would never make green beer, and they have come out publicly saying so. Nashvillians do love their Yazoo!

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