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  1. #1 Rum Raisin Bread Pudding 
    SEAduced SuperMod Hawkgirl's Avatar
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    Sep 2008
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    Ingredients Add to grocery list
    2 cups granulated sugar
    5 large beaten eggs
    2 cups milk
    2 teaspoons pure vanilla extract
    3 cups cubed Italian bread, allow to stale overnight in a bowl
    1 cup packed light brown sugar
    1/4 cup (1/2 stick) butter, softened
    1 cup chopped pecans
    For the sauce:
    1 cup granulated sugar
    1/2 cup (1 stick) butter, melted
    1 egg, beaten
    2 teaspoons pure vanilla extract
    1/4 cup brandy
    Directions
    Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
    Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
    In another bowl, mix and crumble together brown sugar, butter, and pecans.
    Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
    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.
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    I used the above Paula Deen recipe to make a bread pudding. I've never made it before. I used a tip I learned from another recipe and added rum raisins.
    basically put raisins in a cup, cover with rum, and let it stand 30 minutes. I poured it over the top.

    I have to say it was delish. I didn't make the sauce, I topped it with a scoop of vanilla ice cream while it was still hot. Here is a pic.

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  2. #2  
    SEAduced SuperMod Hawkgirl's Avatar
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    Oh, and I didn't use crusty Italian bread. I had a half a loaf of white bread and used that instead.
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  3. #3  
    Fabulous Poster
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    Mar 2010
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    I bought some at Ralph's in Pelican Pointe Louisiana and at French Market Express in Natchitoches. Wonderful stuff.
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