Bread Pudding - Raisin/Pecan
Bread Pudding - Raisin/Pecan

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, bread pudding - raisin/pecan. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bread Pudding - Raisin/Pecan is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Bread Pudding - Raisin/Pecan is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook bread pudding - raisin/pecan using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bread Pudding - Raisin/Pecan:
  1. Make ready 2 cup granulated sugar
  2. Take 5 large eggs, beaten
  3. Get 2 cup milk
  4. Get 15 oz raisins
  5. Prepare 2 tsp pure vanilla extract
  6. Get 3 cup French or Italian bread, cubed - allow to stale ovrrnight in a bowl
  7. Prepare 1 cup packed light brown sugar
  8. Make ready 1/2 cup pecans, chopped
  9. Get 1 cup granulated sugar (for sauce)
  10. Prepare 1 stick of butter, melted (for sauce)
  11. Make ready 1 egg, beaten (for sauce)
  12. Get 2 tsp pure vanilla extract (for sauce)
  13. Get 1/4 cup brandy (for sauce)
  14. Take 1 mint leaf sprig
Instructions to make Bread Pudding - Raisin/Pecan:
  1. For the bread pudding: Preheat the oven to 350°F. Grease a 13 by 9 by 2-inch pan.
  2. Mix together granulated sugar, eggs, raisins, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
  3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
  4. 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.
  5. 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. Add sprig of mint for garnish.

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