BRENNAN'S BREAD PUDDING WITH BRANDY SAUCE
When most bread goes stale it gets tossed in the trash or fed to the birds. But for some lucky loaves, going stale is just the beginning of a transformation into bread pudding - the ambrosial dessert that is a mainstay finale at Creole restaurants across New Orleans. This recipe comes from a restaurant in the French Quarter in New Orleans. The thick creamy sauce is what makes it a truly memorable dessert.
Provided by Nadia Melkowits
Categories Dessert
Time 1h30m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.
- Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
- Whiskey Sauce.
- In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.
Nutrition Facts : Calories 628.4, Fat 26.3, SaturatedFat 14.8, Cholesterol 248.4, Sodium 385.3, Carbohydrate 83.4, Fiber 1.3, Sugar 57.1, Protein 12.9
APPLE BREAD PUDDING WITH BRANDY BUTTERSCOTCH SAUCE
Innisfree Restaurant, Glacier, Washington. Fred and Lynn Berman are organic farmers who opened a restaurant to showcase their favorite seasonal foods. Harvest time is Lynn Berman's favorite time of year, when she often turns crisp, tart apples into this homey bread pudding. From The Best Northwest Places Cookbook (Volume 1). For the apples, use preferably jonagold, spartan, or melrose, cored and cut in 1/2-inch slices.
Provided by lazyme
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT THE OVEN to 350°F
- Lightly grease a 9- by 13-inch baking dish.
- CRUMBLE THE BREAD into coarse crumbs, using your hands.
- Sprinkle two-thirds of the crumbs into the prepared baking dish.
- Arrange the apple wedges over the bread in rows, overlapping them slightly.
- COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
- Beat well, then pour the mixture over the apples and bread.
- In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
- Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
- MAKE THE SAUCE while the bread pudding is baking.
- Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
- Bring to a boil without stirring and simmer for 5 minutes.
- Reduce the heat and carefully stir in the cream and brandy.
- Cook 1 minute longer.
- Set aside and keep warm until needed.
- LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
- Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
BREAD PUDDING WITH BRANDY SAUCE
My husband loves this but doesn't like raisins so made it without the raisins.
Provided by Barbara Linder
Categories Puddings
Time 1h15m
Number Of Ingredients 15
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
Make and share this Brandy Bread Pudding recipe from Food.com.
Provided by Rhonda O
Categories Healthy
Time 1h15m
Yield 12 dessert dishes, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377.8, Fat 11.8, SaturatedFat 6.5, Cholesterol 97.8, Sodium 331.5, Carbohydrate 51.6, Fiber 1.1, Sugar 33.3, Protein 7.7
RAISIN PECAN BREAD PUDDING WITH BRANDY SAUCE
This a recipe I got from chefclassrecipes.com it is soooo good. The brandy sauce is optional. I usually omit it, but, I did try it and it's delicious.
Provided by Xabbyy
Categories Dessert
Time 50m
Yield 5 Cups, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F degrees.
- 2) Soak bread in one cup of the half and half for one hour.
- 3) Butter a 1-quart baking dish.
- 4) Beat remaining half and half with eggs, sugar and vanilla.
- 5) Add raisin and pour over the soaked bread, combine well.
- 6) Transfer to prepared 1-quart pan.
- 7) Combine, cinnamon, nutmeg, brown sugar and pecan. Sprinkle on top of pudding and dot with butter.
- 8) Bake 1 hour or until set. Allow to cool 30 minutes before cutting.
- 9) Serve with Brandy sauce or ice cream.
- (Brandy Ice Cream Sauce).
- Over medium heat, melt the ice cream in a 10-inch sauté pan.
- In a separate bowl, lightly beat the egg yolks. Slowly, add 1/4 to 1/3 cup of the hot melted ice cream to the egg yolks, whisk to combine well.
- Return the egg yolk mixture back into the remaining hot ice cream.
- Stirring constantly, return the sauce to a strong simmer. 2 to 3 minutes.
- Add the brandy, mix well.
- Remove from the heat and serve.
Nutrition Facts : Calories 668.5, Fat 39.6, SaturatedFat 20, Cholesterol 340.4, Sodium 388.6, Carbohydrate 56.5, Fiber 2.1, Sugar 36, Protein 13.7
CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE
My good friend Sharon Stein shared this recipe with me a while back. I knew by looking at it how wonderful it would be. The original recipe called for a cornstarch-thickened caramel sauce, but I usually change it to reflect a true caramel sauce, as well as substituting blueberries for the raisins...exquisite!
Provided by Mimi Hiller
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
- Grease a 9 X 11" casserole dish.
- Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
- Beat the eggs till light, gradually adding the sugar until thick.
- Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
- Bake 40 minutes.
- Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
- Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
- Sauce can be made in advance and reheated just before serving.
- The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.
Nutrition Facts : Calories 648.9, Fat 36, SaturatedFat 21.1, Cholesterol 185.4, Sodium 580.2, Carbohydrate 72.9, Fiber 2.9, Sugar 44.3, Protein 9.8
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