The Best Bread Pudding
Prep time
Cook time
Total time
Adapted from Paula Deen's famous Best Bread Pudding with less sugar than her recipe. Still "the best"! The addition of cinnamon raisin bread puts this recipe right over the top!
Serves: 8-10
  • 1½ cup Granulated Sugar
  • 5 large Beaten Eggs
  • 2 cup Milk
  • 2 teaspoon Pure Vanilla Extract
  • 6 cup Cubed Italian Bread
  • 1 cup Cinnamon Raisin Bread
  • ½ cup Brown Sugar, firmly packed
  • ¼ cup Butter, softened
  • 1 cup Pecans, chopped
  • 1 cup Granulated Sugar
  • ½ cup Unsalted Butter, melted
  • 1 Egg, beaten
  • 2 teaspoon Pure Vanilla Extract
  • ¼ cup Frangelico, Brandy or favorite liquor
  1. Preheat the oven to 350 degrees F. Grease a 9" x 13" x 2" pan.
  2. Mix together granulated sugar, eggs, and milk in a bowl. Add vanilla. Pour over the cubed bread and let sit for 10 minutes.
  3. In another bowl, mix and crumble together topping ingredients, 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 to a cooling rack.
  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 Frangelico (brandy, or your choice of liqueur). Pour over bread pudding. Serve warm or cold.
(1) Original recipe calls for Brandy, I use Frangelico, but I think a Grand Marnier would be awesome too!
Recipe by Pray Cook Blog at