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.
The ingredient list leaves out how stale the bread needs to be. Excess moisture ruins custard absorption. Use day-old loaves with low fat content, like French bread or challah, cut into uniform cubes. Dry them in a 300 degree oven for fifteen minutes if they retain too much bounce.
Pairing rich desserts requires acidic or bitter contrast. Serve individual warm portions alongside tart poached pears or unsweetened whipped crème fraîche. The acidity cuts through the heavy cream and high sugar content.
Bake the pudding at 350 degrees F until the internal temperature reaches 170 degrees F and the edges pull away from the pan. Whisk the brandy sauce continuously over medium heat to prevent dairy scorching.
Leftovers store well in airtight containers. Refrigerate for up to four days. Reheat individual portions in a 325 degree oven for ten minutes, or microwave on fifty percent power to avoid breaking the custard emulsion.
