When Jeff and I go on dates we vary our restaurant visits. One of our favorites, on dates, is Longhorns Steakhouse and another is Olive Garden. Several years ago, one of our favorites in town was a place called Semolina's. They made the best Chicken Cordon Bleu Pasta. I ordered it every time. I mean every time. I never ordered anything else. Jeff always ordered the Chicken Parmigiana.
Sometimes, we would go out to eat at say, Outback. Go to a movie. And then after the movie, head to Semolina's for a late night snack and coffee. Semolina's made the best bread pudding with a yummy, buttery, rum sauce.
Unfortunately Semolina's closed and the place that took over couldn't compete with Semolina's Chicken Cordon Bleu Pasta or their bread pudding with rum sauce. I have been wanting to make a bread pudding, actually find a bread pudding that I could sink into just like Semolina's. I found it! And wouldn't you know it's from my home-town girl, Paula Deen. Bread pudding too yah Paula - thanks for the delight.
Paula Deen's Best Bread Pudding (adapted by Susan Bowers)
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 (I actually used a package of stale dinner rolls)
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce (I doubled this portion for a 13x9 pan of bread pudding and it was the perfect amount):
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy (I used rum. Yum, yum)
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 rum, stirring well. Pour over the baked, individual servings of bread pudding.