Bread Pudding with Brandy Sauce
Bread pudding is one of the best desserts my grandmother used to make before she passed away. I was able to get many of my favorite recipes, but this one eluded me. However, this is the closest I have come. I hope you enjoy it.
Bread pudding is one of the best desserts my grandmother used to make before she passed away. I was able to get many of my favorite recipes, but this one eluded me. However, this is the closest I have come. I hope you enjoy it.
- Carbohydrate 781.74593865759 g
- Cholesterol 1789.82000014486 mg
- Fat 274.109495589486 g
- Fiber 12.1840081484151 g
- Protein 79.4096072606792 g
- Saturated Fat 160.07586350442 g
- Serving Size 1 1 Serving (2026g)
- Sodium 2921.14710962257 mg
- Sugar 769.561930509175 g
- Trans Fat 21.7598931346121 g
- Calories 5829 calories
Step-by-step
- Mix the eggs, vanilla, sugar, milk and salt and pour over bread in a pan.
- Slice the butter and distribute evenly over the top, then sprinkle with cinnamon to taste.
- Bake for 30 minutes at 350(F) degrees, stir the mixture and then bake for 30 more minutes.
- Mix the butter, sugar, brandy and cream in a saucepan on the stove over medium heat.
- Heat until hot and pour over each serving.
Swapping standard sandwich bread for a stale brioche loaf alters the starch-to-fat ratio entirely, yielding a richer crumb due to the higher butter content in the dough. Structuring a menu around this dessert requires high-acid elements to cut through the dense dairy and sugar load. Tart green apples or lightly macerated berries provide the necessary malic and citric acids to reset the palate between rich spoonfuls of custard. Baking the pudding at 350 degrees Fahrenheit for a full hour ensures the six beaten eggs coagulate properly throughout the center without breaking into a scrambled texture. Stirring the mixture precisely at the thirty-minute mark redistributes the butter and incorporates escaping steam, which prevents a dry, rubbery crust from forming on top. Whisking the heavy cream, butter, and brandy over medium heat requires constant attention to prevent milk solids from scorching on the bottom of the saucepan. Pouring the warm sauce over individual portions immediately before serving allows the alcohol to gently volatilize while the butterfat coats the tongue, balancing the sweetness of the dish. Leftovers keep safely in a covered container in the refrigerator for up to three days, though reheating requires a low oven temperature to avoid separating the custard fats.
