Rich and Decadent Butter Pecan Bread Pudding

This is over the top bread pudding, super sweet and best when warm. The recipe is courtesy of Paula Deen, but I have tweaked it to my liking. Yup, that's what I do.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  cup white sugar
• 5  extra large eggs, beaten
• 2  cups heavy cream
• 2  teaspoons pure vanilla extract
• 3  cups  cubed turano  French rolls, stale
• 1  cup  sun-maid jumbo mixed raisins
• 1⁄4 cup  packed dark brown sugar
• 1⁄8 cup butter, softened
• 2  cups whole pecans

• Sauce

• 1⁄2 cup white sugar
• 1⁄4 cup butter, melted
• 1  extra large egg, beaten
• 1  teaspoon pure vanilla extract
• 1⁄4 cup brandy

Directions

1. Preheat oven to 350 degrees.
2. Grease a 13x9x2 inch pan. Dump bread cubes inches.
3. Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
4. Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
5. In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
6. Bake 35-40 minutes or until set. Remove from oven.
7. To make sauce:
8. Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
9. Remove from heat and stir in brandy.
10. Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.