Bread Pudding W Cognac Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• 1. Scald milk. Melt butter in milk, Stir in sugar. 2. Pour over bread and raisins. Let stand 15. minutes. 3. Add beaten eggs, salt, nutmeg, and vanilla. 4. Bake in well greased 1 1/2 quart dish at 350 for 35-40 minutes.

Steps:

• Beat the butter with a mixer until it is fluffy.
• Gradually add sugar 1/2 cup at a time and beating well after each addition.
• Slowly add Cognac and vanilla and mix until smooth.