Cooking with Courtney – Sticky bread pudding

Sticky Bread Pudding
5-6 cups of stale bread, cubed
5 eggs, beaten
1 1/2 cups milk
1/2 cup brown sugar
2 teaspoons vanilla extract

Topping:
1/2 cup packed brown sugar
1/4 cup butter, softened
1 cup chopped pecans

Sauce for drizzling:
2/3 cup packed brown sugar
1/2 cup butter
2 teaspoons vanilla extract
1 tablespoon milk
Let bread sit on counter overnight, uncovered (I prefer hamburger buns or French bread). The one time when hard bread is better! Mix together sugar, eggs, and milk in medium bowl. Add vanilla. Place bread cubes in large mixing bowl and pour egg mixture over top. Toss to coat. Pour in greased, 9×13 pan. In separate bowl, mix together topping ingredients until crumbled. Sprinkle over bread mixture in pan. Bake in 350 degree oven for 35-40 minutes. During this time, if the top gets too brown you can loosely cover with foil for remaining minutes.

While baking, prepare the sauce by heating a small saucepan over low-medium heat. Add brown sugar and butter, stirring until melted. Add vanilla and milk. When sugar is completely melted, remove from heat. When bread pudding is done baking, drizzle sauce over top. (Do not pour or it will be more “sweet” than you bargained for. Wait, is there such a thing?) At our house, I save some of the sauce to give leftovers new life. Enjoy! (For more holiday treats, visit www.saucepansandsuperheroes.com.)