Moms Bread Pudding W Cognac Sauce Recipes

BEST BREAD PUDDING WITH VANILLA SAUCE

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.

GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

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

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.

MOM'S THANKSGIVING BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

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

MOM'S OLD FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Scald milk with butter; set aside to cool.
• In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
• Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
• Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
• Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
• Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
• May be warmed in microwave for leftovers.
• Hard Sauce recipe:.
• Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
• Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

MOM'S BREAD PUDDING

Steps:

• Whisk together eggs and milk in a large bowl; stir in sugar, vanilla, cinnamon and nutmeg. Arrange bread cubes in a buttered 3-quart casserole dish. Pour egg mixture over bread, gently pressing cubes down so they will soak up all the egg mixture. Set aside for 30 minutes. Bake at 350 degrees until firm, about 40 minutes. Spoon warm Cinnamon Sauce over servings. For Cinnamon Sauce: In a small pan, combine sugar, cinnamon and cornstarch. Stir in water and margarine. Cook over medium heat until mixture thickens. Stir in vanilla. Little nibbles...use mini cookie cutters to cut out stars, bells and snowflakes from slices of sweet quick breads.