Bread Pudding with Pecans and Brandy Sauce

Bread pudding with a little twist, I love the texture difference with yummy pecans.

2 cups raw sugar
5 large beaten eggs
2 cups milk
2 tsp. pure vanilla extract
3 cups Italian bread, cubed, allow to stale overnight in a bowl
½ cup light brown sugar, firmly packed
¼ cup (½ stick) butter, softened
1 cup pecans, chopped

Sauce:
1 cup granulated sugar
½ cup (1 stick) butter, melted
1 egg, beaten
2 tsp. pure vanilla extract
¼ cup brandy

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 13x9x2" 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.

Makes 8-10 servings.