Recipe: Bread Pudding with Brandy Sauce and Candied Pecans

Richmond Hill Bread Pudding

Bread Pudding with Brandy Sauce and Candied Pecans

A classic recipe for bread pudding with a twist inspired from living in the south. 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Cuisine: Southern Desserts
Servings: 8

Ingredients

  • 2 Cups White Sugar
  • 5 Large Eggs, Beaten
  • 2 Cups Milk
  • 2 Tsp Pure Vanilla Extract
  • 3 Cups Stale Italian Bread, Cubed
  • 1/2 Cup Light Brown Sugar, Packed
  • 1/4 Cup (1/2 Stick) Butter, Softened
  • 1 Cup Pecans, Chopped

Brandy Sauce

  • 1 Cup White Sugar
  • 1/2 Cup (1 Stick) Butter, Melted
  • 1 Large Egg, Beaten
  • 2 Tsp Pure Vanilla Extract
  • 1/4 Cup Brandy

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9-inch baking dish.
  • To make the bread pudding: Mix together 2 cups white sugar, 5 large eggs, milk, and 2 teaspoons vanilla extract in a bowl. Pour over cubed bread and let sit for 10 minutes. In a separate bowl, mix together brown sugar, 1/4 cup butter, and pecans. Pour bread mixture into prepared pan, then sprinkle with brown sugar mixture.
  • Bake for 35 to 45 minutes or until set. Remove from the oven.
  • To make the sauce: Mix together 1 cup white sugar, 1/2 cup butter, 1 egg, and 2 teaspoons vanilla extract in a saucepan over medium heat. Cook, stirring frequently until the sugar is melted. Stir in brandy, then pour the sauce over the bread pudding.
After moving to Richmond Hill, GA in the fall of 2018, Matt wanted to become immediately involved in the community. Without hesitation, he created the Richmond Hill Community Facebook group which reached 2,700 members in just 5 months. After building this community, he decided they needed an honest, reliable news source to keep them informed. Thus, Richmond Hill 411 was born!

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