Ash Wednesday Yummies

School really, really needs to get back in session: These grey winter days off provide the time to reflect, practice yoga, read, build my empire and sleep . . . but also to cook and bake using heavy cream and refined sugar. Today is no exception, but in honor of Ash Wednesday and of Lent, I like to think of it as ridding our kitchen of such sinful ingredients.

Naturally, I'm making Paula Deen's bread pudding.

Ingredients

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 (optional if you think caramel sauce/maple syrup over ice cream is just fine):

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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Monday will come soon enough, but in the meantime I look forward to enjoying this afternoon delight.