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Bread Pudding with Brandy Hard Sauce
Ingredients:
BREAD PUDDING
2 1/2 c. white and whole wheat bread cubes
1 1/4 c. warm milk
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
2 eggs, beaten
1/2 c. raisins
1/4 c. chopped nuts
BRANDY HARD SAUCE
1 c. powdered sugar
1/4 c. butter, softened
2 tsp. hot water
1 Tbs. brandy or bourbon
or 1 tsp. brandy extract
BREAD PUDDING
2 1/2 c. white and whole wheat bread cubes
1 1/4 c. warm milk
1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
2 eggs, beaten
1/2 c. raisins
1/4 c. chopped nuts
BRANDY HARD SAUCE
1 c. powdered sugar
1/4 c. butter, softened
2 tsp. hot water
1 Tbs. brandy or bourbon
or 1 tsp. brandy extract
Directions:
Grease 1 qt. casserole. In greased casserole, combine bread cubes and milk. In medium bowl, combine sugar, cinnamon, nutmeg, vanilla and eggs; mix well. Stir in raisins and nuts. Add egg mixture to bread cube mixture; mix well. Bake at 350 for 45 to 50 minutes or until pudding is set.
In small bowl, combine all hard sauce ingredients. Beat at high speed until well blended. Cover; refrigerate until serving time. Serve sauce with warm pudding. Store any remaining bread pudding and sauce in the refrigerator.
Makes 4-5 Servings
Grease 1 qt. casserole. In greased casserole, combine bread cubes and milk. In medium bowl, combine sugar, cinnamon, nutmeg, vanilla and eggs; mix well. Stir in raisins and nuts. Add egg mixture to bread cube mixture; mix well. Bake at 350 for 45 to 50 minutes or until pudding is set.
In small bowl, combine all hard sauce ingredients. Beat at high speed until well blended. Cover; refrigerate until serving time. Serve sauce with warm pudding. Store any remaining bread pudding and sauce in the refrigerator.
Makes 4-5 Servings
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