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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bread Pudding with Brandy Sauce Recipe

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This recipe for Bread Pudding with Brandy Sauce is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread Pudding
2 14oz Loaf of French Bread, Stale
4 Cup Whole Milk
2 Cup Sugar (can use light brown)
8 Tbsp Butter (unsalted), melted
8 Each Eggs
2 Tbsp Vanilla Extract



Brandy Sauce
11⁄2 Cup Powdered Sugar
1 Stick Butter (unsalted)
4 Each Egg Yolks
1⁄2 Cup Brandy


Carmel sauce
1 cup light brown sugar
1/2 stick butter
heavy cream
Directions:
Directions:
Directions for Bread Pudding
Break bread into small, approximately 2” pieces. Combine all other ingredients into the same bowl with bread. Gently fold and combine wet ingredients with the bread. Stir as little as possible and DO NOT Pat down or smash the bread pieces. Pour into buttered 9” x 13” baking dish. Place into pre-heated oven at 350 degrees for approximately 1 hour and 15 minutes, or until golden brown. Serve warm with sauce.

Directions for Brandy Sauce
Cream the butter and sugar over medium heat until all butter is absorbed. Remove pan from heat and blend in the Egg Yolks and brandy, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.
Number Of Servings:
Number Of Servings:
12

 

 

 

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