Cognac Sauce For Bread Pudding Recipes

COGNAC SAUCE FOR BREAD PUDDING

Steps:

• Beat the butter with a mixer until it is fluffy.
• Gradually add sugar 1/2 cup at a time and beating well after each addition.
• Slowly add Cognac and vanilla and mix until smooth.

MOM'S BREAD PUDDING W/ COGNAC SAUCE

Steps:

• Combine milk and butter in a medium saucepan; cook over medium heat until butter melts, stirring occasionally. Add sugar, and cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat and set aside. Combine Frendh bread cubes, raisins, and pecans, if desired, in a large bowl' toss gently. Pour reserved milk mixture over bread misture, stirring gently. Add coconut, eggs, vanilla, nutmeg, and salt; stir gently. Spoon mixture into a greased 1 1/2 quart souffle dish. Bake, uncovered, at 350 for 50 - 60 minutes or until set. Serve warm with cognac sauce. Cognac Sauce: Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add Cognac, and beat until smooth. Yield 1 1/2 cups

VANILLA SAUCE FOR BREAD PUDDING

Steps:

• Bring water to a boil, in a small saucepan.
• Combine sugar and cornstarch; stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly, or until mixture thickens.
• Remove from heat.
• Add butter, vanilla and salt, stirring until butter melts.

COGNAC SAUCE

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.

BREAD PUDDING W/ COGNAC SAUCE RECIPE

Steps:

• 1. Scald milk. Melt butter in milk, Stir in sugar. 2. Pour over bread and raisins. Let stand 15. minutes. 3. Add beaten eggs, salt, nutmeg, and vanilla. 4. Bake in well greased 1 1/2 quart dish at 350 for 35-40 minutes.

RUM SAUCE FOR BREAD PUDDING

Steps:

• In a heavy sauce pan combine flour and sugar.
• Stir in milk.
• Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
• Remove from heat, add butter and rum extract.
• Pour over warm bread pudding, or add to servings separately.