Best 3 Brandied Cinnamon Bread Pudding Recipes

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

BRANDY BREAD PUDDING

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.

BRANDIED CINNAMON BREAD PUDDING

Steps:

• If using apples follows these steps.
• Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon, cover and refrigerate over night before using.
• If using Black Berries follow same steps taking out the lemon juice and just tossing them in the brown sugar and teaspoon of cinnamon.
• Preheat oven to 350 degrees.
• Remove crust from 1 french bread and slice legthwise down the middle, then cut into 8 pieces.
• Pour milk into a small pot and add granulated sugar; bring to a boil.
• Beat eggs, brandy and almond flavoring together.
• Whisk in a little of the hot milk, then add remainder, whisking until mixed together.
• Layer half the bread pieces in a 9 inch square pan.
• Pour half the liquid mixture over it.
• Mash mixture with your hands, then pat down into a layer.
• Mix prepared fruit with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins.
• Spoon over bread.
• Remove crust from remaining bread in 1 1/2 inch rounds.
• Overlap bread on top of fruit and pour the remaining milk mixture on top.
• Bake 25 minute.
• Glaze with preserves of choice.
• Brandy Cream Sauce.
• Beat cream with brandy and cinnamon until mixture thickens.
• Pour brandy cream sauce over each serving.