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.

BREAD PUDDING WITH BRANDY SAUCE

Steps:

• 1. Heat overn to 350. In a large bowl cream butter and sugar until smooth. Add eggs,nutmeg,cinnamon,vanilla and salt. Mix together thoroughly.
• 2. Mold in 1/4 cup of raisins. Add bread crumbs and stir in liquid so the bread soaks up some of the liquid. Let stand for 5 minutes. Pour into a greased baking dish (I used a casserole dish) Top with remaining raisins and press into bread. Let stand 20 more minutes.
• 3. Bake uncovered for 45 minutes. While its baking make the sauce by slowly melting the butter and sugar together. Add a beaten egg and whisk together. Remove from heat and add brandy. Mix thoroughly. Pour on top pudding and serve. Great with a scoop of ice cream on top.

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.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

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.