The BEST Bread Pudding~

Good Morning friends! Sorry I have been slacking in the posting dept. but I have been busy. Busy doing I dont know what. I think I must have a touch of the post holiday blues. I havent felt like doing anything. Anyone else out there feel like this? I am sick to death of hearing about diets, weight loss programs, eating healthy. This time of year thats all there is on the news, talk shows, and you cant find a magazine on the newsstand that doesnt have something about diets on the cover. This is the time of year that people re-evaluate what is important in their lives I suppose. A good time to "start over" so to speak. Since I have been trying to rid myself of this grand funk that seems to have taken over where do I go but to the pantry. I have tried many, many, bread puddings over the years but just recently I came across this recipe that sounded like it might be just the one. After mixing it up and the beautiful aroma wafting from my oven yesterday I couldnt help but get my hopes up. It did not disappoint. This should also fall into the quick dessert category because it was very easy to mix up and I had everything on hand. No special trips to the store. Let me know what you think.

The very small cast of characters. (I thought I would let you see my daughter and her boyfriend on the fridge)

I only used about 1/3 of the sourdough loaf. The rest was placed in the freezer for some garlic bread later. Sourdough is the best for that.

I placed them in a 9 inch pie plate and kind of squished them where I wanted them. This doesn't make a huge pan which is nice.

This is your eggs, melted butter, vanilla, milk and sugar. Make sure you mix it long enough to dissolve the sugar.

Then pour that mixture over the bread cubes. I let it sit for a minute to soak before placing it in the oven.

Scrumptious. The perfect mix of bread and soft sweetness. The great part was as it was sitting on my counter cooling I would walk by and grab a cube and pop it in my mouth.

The Best Bread Pudding

2 eggs

2 tablespoons melted butter

2 tablespoons vanilla

2 1/2 cups milk

2 cups sugar

3 1/2 to 5 cups sourdough bread, cut into 1 inch cubes. I used the whole 5 cups.

1/3 cup of pecans, chopped finely. I was out but they would be awesome in there.

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until the sugar is dissolved. Arrange bread cubes tightly in a nine inch baking dish, keeping the crust facing up around the edges and scattered within the dish. Pour liquid over bread. Sprinkle pecans all over and bake for 55 to 70 minutes or until crust is golden brown all over the top.

Although, this bread pudding is moist enough to eat just like this. If you really want to send it over the edge, make this vanilla sauce.

Vanilla Sauce:

1/2 cup sugar

1 stick butter

3/4 cup heavy cream

1 1/2 teaspoons vanilla

Mix ingredients together in a small sauce pan. Stir constantly over low heat until mixture reaches a low bowl. Pour a small amount over each serving.

I have to admit. This did make me feel better yesterday.

Love to you all!