Brandied Cinnamon Bread Pudding Recipes

BRANDIED CINNAMON BREAD PUDDING

Steps:

• If using apples follows these steps.
• Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, cover and refrigerate over night before using.
• If using Black Berries follow same steps taking out the lemon juice and just tossing them in the brown sugar and teaspoon of cinnamon.
• Preheat oven to 350 degrees.
• Remove crust from 1 french bread and slice legthwise down the middle, then cut into 8 pieces.
• Pour milk into a small pot and add granulated sugar; bring to a boil.
• Beat eggs, brandy and almond flavoring together.
• Whisk in a little of the hot milk, then add remainder, whisking until mixed together.
• Layer half the bread pieces in a 9 inch square pan.
• Pour half the liquid mixture over it.
• Mash mixture with your hands, then pat down into a layer.
• Mix prepared fruit with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins.
• Spoon over bread.
• Remove crust from remaining bread in 1 1/2 inch rounds.
• Overlap bread on top of fruit and pour the remaining milk mixture on top.
• Bake 25 minute.
• Glaze with preserves of choice.
• Brandy Cream Sauce.
• Beat cream with brandy and cinnamon until mixture thickens.
• Pour brandy cream sauce over each serving.

BRANDY BREAD PUDDING

Steps:

• Cover raisins with brandy or water.
• Set aside.
• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
• Toss bread with remaining sugar mixture.
• Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
• Drain raisins, place 1/2 raisins over bread crumbs.
• Repeat layers.
• Combine egg, salt, and vanilla in a bowl.
• Beat for 1 minute.
• Add milk slowly.
• Pour over mix in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
• Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
• Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
• Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
• Whisk in eggs, then vanilla and salt.
• Stir in bread. Let stand 30 minutes.
• Spread half of pudding mixture in prepared dish.
• Sprinkle with 2 cups chocolate chips.
• Cover with remaining pudding mixture.
• (Can be made one day ahead. Cover and Chill)
• Preheat oven to 350.
• Bake pudding uncovered until puffed and firm in center, about 45 minutes.
• Remove from oven; let cool 10 minutes.
• Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
• Spoon pudding into bowls. Top with whipped cream.

BRANDIED PEAR BREAD PUDDING

Steps:

• Preheat oven to 350°F Spray a 9-inch baking dish with nonstick cooking spray. Cut pear slices in half and add to dish with bread cubes. In a medium bowl, whisk together milk, sugar, brandy, vanilla, cinnamon and eggs.
• Slowly whisk in butter, then pour over bread and pears, tossing lightly to coat bread with egg mixture. Sprinkle with pecans and let stand for about 30 minutes or until liquid is absorbed.
• Place baking dish in a larger, shallow baking dish and add hot water until it reaches halfway up the side of the smaller dish. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
• Remove both pans from oven, remove baking dish from water bath and let cool slightly. Serve warm with Brandy Cream or lightly sweetened whipped cream.
• Brandy Cream:.
• Beat 1/2 cup heavy cream and 2 tablespoons powdered sugar in a medium chilled mixing bowl until soft peaks form. Add 1 tablespoons brandy and beat until stiff peaks form.