Dessert Recipes
Bread Pudding with Brandy Sauce
Yield: about 2 cups Brandy Sauce
Ingredients
Pudding
- 8 slices day-old bread, broken in pieces
- 4 cups milk, heated
- 1 cup light cream or Half-and-Half
- 4 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- 1/2 cup seedless raisins
Brandy Sauce
- 3 egg yolks
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons brandy*
Instructions
- Pudding: Heat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
- In a large bowl, combine bread, milk and cream.
- In a medium bowl, beat eggs slightly. Stir in sugar. Add bread mixture. Stir in vanilla, nutmeg, cinnamon, butter and raisins.
- Pour into prepared baking dish. Set in a larger shallow pan. Pour hot water into larger pan (depth of 1 inch).
- Bake for 1 hour, or until a knife inserted in center comes out clean. Serve warm, with Brandy Sauce.
- Brandy Sauce: In a small saucepan, beat egg yolks slightly.
- Add sugar, vanilla extract and milk; blend well. Cook over low heat, stirring until mixture boils.
- In a small bowl, blend cornstarch and water until smooth. Stir into hot mixture. Cook, stirring, until thickened.
- Remove from heat and stir in brandy.
- Serve slightly warm or chilled.
Notes
* May substitute 1 teaspoon brandy extract
Attribution
Photo credit: (c) Can Stock Photo / bhofack2