Bread Pudding W/Freshcountryeggs

 bread pudding

  • 3/4 cup granulated sugar
  • 5 Fresh country eggs
  • 2 cups milk
  • 4 tablespoons melted butter
  • 1-1/2 teaspoons vanilla
  • 3 cups stale bread, cake or muffins

 crumb topping

  • 1 cup flour
  • 2/3 cup light-brown sugar
  • 6 tablespoons chilled salted butter, cut into pieces

For the sauce

  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 2/3 cup light-brown sugar
  • 2/3 cup whipping cream
  • 1 tablespoon vanilla


  1. Preheat the oven to 375 degrees. Grease a 13×9 inch pan.
  2. In a small bowl, beat eggs with an electric hand mixer for 1 minute on high. Set aside.
  3. In a medium bowl, stir together sugar, fresh country eggs, butter, milk and vanilla. Add stale cake pieces and gently mix until the cake is moistened.
  4. Pour the mixture into your greased pan.
  5. In a small bowl, mix flour and brown sugar together. Using a pastry cutter, cut the chilled butter pieces into the flour/sugar mixture until clumps form. Sprinkle the topping over the bread pudding.
  6. Bake the pudding for 35-40 minutes until it browns on top.
  7. In the meantime, make the sauce. On your stovetop, heat butter, granulated sugar, brown sugar, whipping cream and vanilla while stirring frequently. When it begins to boil, reduce heat and cook on low until the mixture begins to thicken. This should take approximately 6-9 minutes. Make sure to keep stirring while the sauce thickens. When finished, remove from heat and set aside.

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