The best bread pudding ever

Ingredients:

• 3 cups diced bread (leave in a bowl overnight to dry out slightly)
• 1 cup chopped pecans
• 2 cups granulated sugar
• 5 beaten eggs category CO
• 2 cups of milk
• 2 tsp vanilla extract
• 1/2 cup brown sugar (packed firmly)
• 1/4 cup (55 g) softened butter

For the sauce:

• 1/4 cup brandy
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1/2 cup (110 g) melted butter
• 1 beaten egg

Preparation:

1. Preheat oven to 180°C. Grease a 33x23x5 cm baking dish.
   
   In a bowl, combine granulated sugar, eggs, and milk, then add vanilla extract. Pour this mixture over the bread cubes and let sit for 10 minutes.
   
   In another bowl, combine brown sugar, butter, and pecans until crumbly.
   
   Pour the bread mixture into the prepared pan. Sprinkle the brown sugar mixture on top and bake for 35-45 minutes, until the pudding is firm. Remove from the oven.
   
   For the sauce: In a saucepan over medium heat, combine the granulated sugar, butter, eggs, and vanilla extract. Heat, stirring, until the sugar melts. Add the brandy and stir well. Pour the sauce over the bread pudding. Serve warm or cold.