I love bread pudding, and this recipe from Perini Ranch was absolutely delicious. I made it with fresh sourdough bread, so it has a very airy texture, close to a flan - use day old bread if you want it to be more substantial. The flavor, however, was all there.

The original recipe called for a whisky sauce, I didn't make it because after the steak fiasco, I was done with whisky.

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Bread Pudding

Ingredients

• 2 eggs
• 2 Tbsp butter, melted
• 2 Tbsp. vanilla extract
• 2 1/2 cups milk
• 2 cups sugar
• 2 cups sourdough bread, cubed
• 1/3 cup pecans, chopped Preheat oven to 325 F. Beat eggs and add 2 tablespoons melted butter, vanilla and milk. Gradually add 2 cups sugar and mix thoroughly until sugar dissolves. Place bread cubes in bottom of 9-inch round, buttered baking dish. Pour egg mixture over bread, making sure all pieces are fully saturated. Sprinkle pecans over the bread and push them down into it. Bake 50 to 60 minutes, or until crusty. Allow to cool 10 minutes or more.

Instructions

Preheat oven to 325F. Butter an 8x8 square or 9"-round baking dish.

Beat eggs and add butter, vanilla and milk. Gradually add sugar and mix until it dissolves.

Place bread in baking dish. Pour egg mixture over the bread. Sprinkle with pecans, pushing them down into the mixture.

Bake 50-60 minutes until crusty. Cool 10 minutes before serving.

Adapted from a recipe at the Dallas Morning News