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
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
BREAD PUDDING WITH SAUCE
This warm pudding is a traditional winter favorite, and for a good reason. The rich, cinnamony flavor is perfect for the holidays, and the decadent, buttery sauce is such an amazing complement. You can use actual rum instead of extract, just for grown-ups. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 413 calories, Fat 19g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 349mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7
BUTTERSCOTCH BREAD PUDDING
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
Provided by Margaret Burger
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
- Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g
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
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
BREAD PUDDING WITH BOURBON SAUCE
A classic recipe for bread pudding lovers everywhere!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
- In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
- In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g
DRUNKEN BRANDY-PEACH BREAD PUDDING
Steps:
- TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
- Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
- Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
- Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
- TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
- do it early
- The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.
OLD-FASHIONED BREAD PUDDING WITH BRANDY HARD SAUCE
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. Grease 2-quart casserole. In greased casserole, combine bread cubes and milk. In medium bowl, combine sugar, cinnamon, nutmeg, vanilla and eggs mix well. Stir in raisins and nuts. Add egg mixture to soaked bread cubes blend well.2. Bake at 350°F. for 50 to 60 minutes or until pudding is set.3. Meanwhile, in small bowl, combine all hard sauce ingredients. Beat at high speed until well blended. Cover refrigerate until serving time. Serve hard sauce over warm pudding.TIP: * Four slices white bread and four slices whole wheat bread yield about 5 cups bread cubes.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 7 g 35% * Cholesterol: 70 mg 23% * Sodium: 250 mg 10% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 46 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
More about "bread pudding with brandy sauce recipes"
10 BEST BREAD PUDDING WITH BRANDY SAUCE RECIPES | YUMMLY
From yummly.com
MILK PUNCH BREAD PUDDING WITH BRANDY HARD SAUCE - LOUISIANA …
From louisianacookin.com
BRANDY SAUCE (FOR CHRISTMAS PUDDING AND OTHER SWEETS)
From christinascucina.com
19 DELICIOUS BREAD PUDDING RECIPES TO MAKE THE MOST OF EXTRA …
From southernliving.com
SPICED BREAD PUDDING WITH BRANDY CREAM | RECIPES | DELIA ONLINE
From deliaonline.com
BREAD PUDDING WITH BRANDY APRICOT SAUCE RECIPE - PLAIN.RECIPES
From plain.recipes
HARD SAUCE RECIPE FOR PUDDINGS AND DESSERTS
From thespruceeats.com
BREAD PUDDING WITH BRANDY SAUCE - IT IS A KEEPER
From itisakeeper.com
BREAD PUDDING WITH BRANDY SAUCE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BREAD PUDDING WITH BRANDY SAUCE - BIGOVEN
From bigoven.com
CHOCOLATE BREAD PUDDING WITH BRANDY CUSTARD SAUCE RECIPE
From bakerrecipes.com
BREAD PUDDING & BRANDY APRICOT SAUCE - JAMIE GELLER
From jamiegeller.com
THE BEST BREAD PUDDING RECIPE - PAULA DEEN
From pauladeen.com
BRANDY BREAD PUDDING RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
OLD FASHIONED BREAD PUDDING WITH BRANDY HARD SAUCE
From cheflindseyfarr.com
10 BEST BREAD PUDDING WITH BRANDY SAUCE RECIPES | YUMMLY
From yummly.com
EGGNOG BREAD PUDDING WITH BUTTER BRANDY SAUCE - WILL COOK FOR …
From willcookforsmiles.com
APPLE BREAD PUDDING WITH APPLE BRANDY SAUCE - SAVING ROOM FOR …
From savingdessert.com
BREAD PUDDING WITH CRANBERRY BRANDY SAUCE - SOUL FOOD …
From soulfoodcookbook.com
BREAD PUDDING BRANDY SAUCE - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE BREAD PUDDING WITH BRANDY CUSTARD SAUCE – COOKING …
From cooking-recipes.org
BREAD PUDDING WITH BRANDY SAUCE - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
RAISIN PECAN BREAD PUDDING WITH BRANDY SAUCE RECIPE
From foodnewsnews.com
BREAD PUDDING SAUCES – GALAXY TRAINING
From galaxy-training.com
BREAD PUDDING - SIMPLY HOME COOKED
From simplyhomecooked.com
PANETTONE BREAD PUDDING WITH BRANDY SAUCE - MY THREE SEASONS
From mythreeseasons.com
BREAD PUDDING WITH BRANDY SAUCE - BIGOVEN
From bigoven.com
BREAD PUDDING WITH BRANDY SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
BREAD AND BUTTER PUDDING WITH BRANDY SAUCE - STARTS AT 60
From startsat60.com
BREAD PUDDING WITH BRANDY SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
BREAD PUDDING WITH CRANBERRY SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BLENDER BREAD PUDDING WITH BRANDY SAUCE | JAN D'ATRI
From jandatri.com
CHOCOLATE CHUNK BREAD PUDDING & WHITE CHOCOLATE BR&Y SAUCE …
From myrecipes.com
10 BEST BREAD PUDDING WITH BRANDY SAUCE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search