This recipe is adapted from Pascal’s Manale in New Orleans. I have no idea who Pascal is or what he is doing with a manale, but I know this bread pudding recipe is to die for. Click here for the original recipe. By the way, if you follow the link, Be prepared to feed all of your neighbors’ children if you don’t cut the recipe down.

I haven’t let Harrison try this bread pudding yet, but I know he will love it. Next time I make it, he will get to have a bite.

What you need to make it:

2 cups granulated sugar
5 large eggs, beaten
2 cups milk
2 teaspoons vanilla extract
3 loaves of bread from the bakery section
1/4 cup (1/2 stick) butter, softened

Possible additions: raisins or white chocolate chips

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons vanilla extract
1/4 cup brandy

How you make it:

Preheat the oven to 350 degrees F. Grab a 13 by 9 by 2-inch pan.

Cube the bread and place in a bowl. Pour the milk and let the milk seep into every inch of the bread. I let it sit a few hour in the refrigerator.

Add the other ingredients and mix by hand until all the bread is thoroughly coated in your amazing mixture. If you want to add raisins or white chocolate chips, do it now. Pour into a pan and put in the oven for 45 minutes to one hour. Magic will happen soon!

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 brandy, stirring well. Pour over bread pudding. Serve warm or cold.

 Don’t serve the sauce without cooking it down. Tried that once…won’t do it again. Oh, and sorry for all the midnight calls. I really did have something funny to tell you. I just couldn’t remember what it was after you answered.