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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Bread Pudding w/Brandy Sauce Recipe

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This recipe for Bread Pudding w/Brandy Sauce is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread pudding:
4 c. torn French bread
1 c. heavy cream
1 c. milk
1 c. raisins
3 eggs, beaten slightly
1 c. sugar
1/4 c. butter, melted
1 T. vanilla
2 tsp. cinnamon

Brandy sauce:
1/4 c. butter
1/2 c. sugar
1 egg yolk
2 T. water
1/2 c. heavy cream
1/4 c. brandy
Directions:
Directions:
BREAD PUDDING:
Combine first 4 ingredients. Mix well and let stand 5 minutes for bread to soak up liquid. Combine remaining ingredients and add to first mixture. Bake in greased 2 qt. dish at 250ºF for 40-45 minutes or until knife inserted in center is clean.

BRANDY SAUCE:
Melt butter in sauce pan. Add sugar, egg yolk and water, cooking over medium heat 5-6 minutes stirring often until sugar dissolves and mixture thickens. Remove from heat. Add cream and brandy, stirring well to mix. Serve over warm bread pudding.
Personal Notes:
Personal Notes:
In my experience, 40-45 minutes is not nearly long enough to cook this through at such a low temperature. Check at recommended time and extend cooking time in 10 minute intervals until center is set.

 

 

 

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