Treme started this last Sunday.   Whenever we watch that show, both Cary and I miss New Orleans.  Unfortunately, there will be no trip in our recent future, so instead, I made bread pudding.  Bread pudding is one recipe that has failed me several times (see also: caramels… they make me curse).    I wanted an easy recipe that was pretty much fool proof.

The recipe that jumped out to me was one by Paula Deen.  I was a little surprised, as Paula Deen’s recipes generally aren’t my favorite.  I feel like everything she makes has a cup of mayo, a cup of sour cream or a stick of butter.  It’s not hard to make something taste good with any one of those ingredients.  Surprisingly, this recipe called for less butter than many of the others I reviewed.  The original recipe is here.  I adjusted it a bit.

The ingredients are as follows:

• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon of cinnamon
• 5 cups cubed Italian, allow to stale overnight in a bowl
• 1 small box of raisins
• 1 cup packed light brown sugar
• 1/4 cup butter, softened
• 1 cup chopped pecans

Spray a 9×13 pan with non-stick cooking spray.  Preheat the oven to 350°F.

Mix the sugar, eggs, milk and vanilla in a large bowl.  Add the cubed bread and raisins.  Let sit for 10 – 15 minutes.  In another bowl, mix the 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.

We also made a lovely whiskey sauce (according to Cary) by Pioneer Woman to top off the bread pudding.  Personally, I thought the bread pudding was fantastic without any sauce, but I’m also avoiding booze currently.