BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
- In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
- Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
- Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
OLD FASHIONED BREAD PUDDING
This Old Fashioned Bread Pudding is incredibly easy to pull together! You will love the rich, creamy texture of the pudding and the crunchy sweet topping! With or without a drizzle of hard sauce, this is a phenomenal dessert and a super easy way to use up older bread!
Provided by Lindsey
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 325F. Adjust rack to the middle of the bottom half of oven.
- Butter an 8 x 8 baking dish. Distribute bread chunks evenly in the dish and sprinkle cherries evenly throughout the bread. Add Mix all ingredients after bread. Once completely incorporated, pour mixture over the bread & cherries.
- Cover dish and refrigerate for 20 minutes.
- Mix ingredients for topping and sprinkle over the top of the custard, pressing down slightly.
- Bake at 325F for 40-50 minutes or until custard is set. The top will brown and it will only jiggle slightly in the very center.
- Cream the butter until it is very soft. Add the sugar gradually, then the salt and beat these ingredients until they have a smooth, soft consistency. I could not get my sugar to the desired consistency, so I used the back of a wooden spoon to press the butter and sugar together until they were smooth and soft. Beat in the brandy (and egg) and chill the sauce thoroughly.
- I used 2 tablespoons of brandy, which had a definite alcohol flavor. Every recipe I read said to chill "Hard Sauce" and serve it cold, but I found it unpleasant to eat chilled, so I warmed it up and drizzled it over the pudding. Much better.
Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 253 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 4 g, ServingSize 1 serving
BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
- To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
- Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
- To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
- Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.
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
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
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
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
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
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