Bread Pudding with Brandy Sauce Recipe

Bread Pudding with Brandy Sauce Recipe 

 

Hi Everybody,

I made this recently for Christmas and received many requests for the recipe. It is a little different than the other recipes in books and on the internet. I make it a little less sweet since the sauce is very sweet. Enjoy©

 

 

Ingredients:

 Loaf Italian bread 16oz Bag (Discard 2 ends but use crust on bread) equals 3-4 cups. Try not to mash down bread cubes.

2 Cups Milk or Half and Half

1 ¼ Cup Granulated Sugar

5 Eggs

2 tsp. and 1 tsp. Cinnamon 

¼ and ½ Cup Butter

½ cup Brown Sugar (light)

2 tsp. Pure Vanilla Extract

½ cup chopped pecans

 

Sauce:

¼ cup Brandy or Rum (your preference) I prefer Brandy.

1 Cup Sugar

2 tsp pure vanilla extract

½ cup butter

 

Day before: Cut up bread in large cubes and sit out to become stale.

 

1 hr before serving:

Mixture: Wisk Eggs in large bowl; add granulated Sugar, 2 tsp Cinnamon, Milk, and Vanilla together. Slowly mix in bread cubes and let sit for 10 minutes.

Crumble Topping: Mix softened butter (not melted) with brown sugar, 1 tsp cinnamon, ½ cup pecans.

Grease 13 X 9 Glass Pan and pour in bread mixture. Sprinkle the brown sugar mixture over the top.

Bake at 350 degrees for approx. 35 minutes.

Sauce: Make 10 minutes before pudding is done.

Mix in ½ cup butter, 2 tsp vanilla, and 1 cup sugar and heat until mixed. Add ¼ cup Brandy (or Rum) and cook 2-3 more minutes to cook the alcohol out. Take the bread pudding out and immediately pour the brandy sauce over the pudding. Serve immediately with a large spoon. You will not be able to cut into perfect square pieces but it is sure good served this way. If you prefer perfect square pieces, cook a few hours before and let it set. Then pour the warmed sauce over the cut pieces instead of the entire pan when you serve it.

Serve with a large dollop of whipped cream on top. I prefer the fat free as it is not as sweet.

 

 Bread Pudding with Brandy Sauce Recipe

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