I found myself looking at too many loaves of bread in the bread drawer. There was some for the birds but still too much waiting to be eaten. When faced with this situation, bread pudding is what comes to mind! I love the many different ways that the pudding can be prepared. In July I used a recipe that had raisins, coconut, and pecans with a lemon rum sauce. As a lover of bread pudding I must say that it was fabulous.
This time I wanted to try another recipe, one with brandy sauce. I found this recipe in feast of eden, a Junior League Cookbook from Monterey County. On the very last page of the cookbook is an excellent bread pudding recipe.
I followed my own advice from last July. I checked the pantry first. I actually had heavy cream and enough milk in the refrigerator! I used more bread than it called for. I used about ten slices of sour dough bread.
Bread Pudding with Brandy Sauce
from feast of eden
Pudding3 eggs, lightly beaten
3/4 cup sugar
3 cups milk
1 cup whipping cream
1/2 cup margarine or butter, melted
1 Tbsp vanilla
1 tsp nutmeg
1/2 cup raisins
8 slices of stale French bread, cut 1/2 inch thick
Brandy Sauce1/2 cup sugar
1/2 cup unsalted butter
1 1/2 Tbsp milk
1 egg, beaten
1/4 cup brandy, or to taste
Pudding: Mix together all ingredients except the bread. Put bread pieces in a large bowl. Pour the egg mixture over the bread slices and let sit 20 minutes. Lightly grease a 4 quart baking dish, and place bread slices in it. If there is any egg mixture left, pour it over the bread. Bake, uncovered, 45 minutes or until the custard is set and the top is slightly browned.
Brandy Sauce: In medium saucepan, cook over low heat the sugar, butter and milk until the sugar dissolves. Cool 5 minutes. Stir in beaten egg and liquor to taste. Serve over warm or room temperature bread pudding.
The Brandy Sauce was absolutely to die for...
I need to find something else I can use it on.
I couldn't get enough of it!