Brennans Bread Pudding With Brandy Sauce Recipes

Steps:

• For The Bread Pudding:.
• Preheat oven to 350°F.
• Grease a 2-quart baking dish.
• Scatter the bread in the baking dish.
• Pour the scalded milk over the bread; set aside.
• Mix the eggs with the sugar.
• Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
• Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
• Set the baking dish inside a slightly larger pan.
• Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
• Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
• For the Whiskey sauce:.
• In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
• Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
• Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
• Blend the cornstarch with 1/4 cup cold water.
• Add to the saucepan.
• Bring the custard to a boil, whisking constantly for several minutes until it thickens.
• Remove from the heat.
• Stir in vanilla extract and whiskey.
• Strain through a fine-mesh sieve.
• Pour over bread pudding as desired.
• *Cook time does not reflect the refrigeration time*.

Steps:

• Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.
• Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
• Whiskey Sauce.
• In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.

Steps:

• Cover raisins with brandy or water.
• Set aside.
• Melt butter or margarine.
• Break up bread, set aside.
• Combine brown sugar, cinnamon, allspice.
• Reserve 3 tablespoons of this mixture for topping.
• Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
• Toss bread with remaining sugar mixture.
• Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
• Drain raisins, place 1/2 raisins over bread crumbs.
• Repeat layers.
• Combine egg, salt, and vanilla in a bowl.
• Beat for 1 minute.
• Add milk slowly.
• Pour over mix in dish.
• Let stand for 5 minutes.
• Sprinkle reserved sugar mix on top.
• Bake at 325F for 45 to 50 minutes.

Steps:

• Preheat oven to 350º F degrees.
• 2) Soak bread in one cup of the half and half for one hour.
• 3) Butter a 1-quart baking dish.
• 4) Beat remaining half and half with eggs, sugar and vanilla.
• 5) Add raisin and pour over the soaked bread, combine well.
• 6) Transfer to prepared 1-quart pan.
• 7) Combine, cinnamon, nutmeg, brown sugar and pecan. Sprinkle on top of pudding and dot with butter.
• 8) Bake 1 hour or until set. Allow to cool 30 minutes before cutting.
• 9) Serve with Brandy sauce or ice cream.
• (Brandy Ice Cream Sauce).
• Over medium heat, melt the ice cream in a 10-inch sauté pan.
• In a separate bowl, lightly beat the egg yolks. Slowly, add 1/4 to 1/3 cup of the hot melted ice cream to the egg yolks, whisk to combine well.
• Return the egg yolk mixture back into the remaining hot ice cream.
• Stirring constantly, return the sauce to a strong simmer. 2 to 3 minutes.
• Add the brandy, mix well.
• Remove from the heat and serve.

Steps:

• 1. Heat overn to 350. In a large bowl cream butter and sugar until smooth. Add eggs,nutmeg,cinnamon,vanilla and salt. Mix together thoroughly.
• 2. Mold in 1/4 cup of raisins. Add bread crumbs and stir in liquid so the bread soaks up some of the liquid. Let stand for 5 minutes. Pour into a greased baking dish (I used a casserole dish) Top with remaining raisins and press into bread. Let stand 20 more minutes.
• 3. Bake uncovered for 45 minutes. While its baking make the sauce by slowly melting the butter and sugar together. Add a beaten egg and whisk together. Remove from heat and add brandy. Mix thoroughly. Pour on top pudding and serve. Great with a scoop of ice cream on top.