Brennan's Bread Pudding With Brandy Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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When most bread goes stale it gets tossed in the trash or fed to the birds. But for some lucky loaves, going stale is just the beginning of a transformation into bread pudding - the ambrosial dessert that is a mainstay finale at Creole restaurants across New Orleans. This recipe comes from a restaurant in the French Quarter in New Orleans. The thick creamy sauce is what makes it a truly memorable dessert. Ingredients:
10 slices day old bread, broken in pieces |
4 cups milk, scalded |
1 cup cream |
4 eggs |
1 cup sugar |
1 teaspoon vanilla |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 cup butter, melted |
1/2 cup seedless raisin |
whiskey, sauce |
3 egg yolks |
1 cup sugar |
1 teaspoon vanilla |
1 1/2 cups milk |
1 tablespoon cornstarch |
1/4 cup water |
1 1/2 ounces brandy (or more to taste) |
Directions:
1. 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.
2. Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
3. Whiskey Sauce.
4. 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.
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