Best 5 Brandy Bread Pudding Recipes

APPLE BREAD PUDDING WITH BRANDY BUTTERSCOTCH SAUCE

Steps:

• PREHEAT THE OVEN to 350°F
• Lightly grease a 9- by 13-inch baking dish.
• CRUMBLE THE BREAD into coarse crumbs, using your hands.
• Sprinkle two-thirds of the crumbs into the prepared baking dish.
• Arrange the apple wedges over the bread in rows, overlapping them slightly.
• COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
• Beat well, then pour the mixture over the apples and bread.
• In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
• Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
• Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
• MAKE THE SAUCE while the bread pudding is baking.
• Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
• Bring to a boil without stirring and simmer for 5 minutes.
• Reduce the heat and carefully stir in the cream and brandy.
• Cook 1 minute longer.
• Set aside and keep warm until needed.
• LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
• Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
• Meanwhile,heat a heavy skillet over medium heat.
• Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
• Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
• Butter your baking dish or use nonstick spray.
• Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
• Scatter the raisins over the top of the torn bread.
• Pour in egg mixture. Press the bread into the egg mixture using your hands.
• Let stand for 30 minutes, press the bread down into the egg mixture.
• Place the baking dish in the middle of the preheated oven.
• Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
• SERVING SUGGESTIONS:
• Serve warm or at room temperature.
• For a more rustic look, spoon into your individual serving dishes.
• Top with Brandy sauce & a dollop of whipped cream (recipe below)
• WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
• BRANDY CARAMEL SAUCE.
• Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
• DO NOT STIR at any time!
• Pour water into a heavy bottom 2 quart saucepan w/ lid.
• Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
• Cover the pan and bring the mixture to a boil over high heat.
• Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
• Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
• Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
• NO STIRRING necessary!
• Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
• Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
• Cool to desired temperature, it will thicken as it cools.
• Drizzle over bread pudding.

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.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM

Steps:

• Brush 8x8x2 inch glass baking dish with 1 tablespoon melted butter. Simmer half and half and brandy in heavy large saucepan 3 minutes. Remove from heat. Add 1 cup chocolate chips. Let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes. Whisk in eggs, then vanilla and salt. Stir in bread. Let stand 30 minutes. Spread half of pudding mixture (about 2 1/2 cups) in prepared dish. Sprinkle with 2 cups chocolate chips. Cover with remaining pudding mixture. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350 degrees F. Bake pudding uncovered until puffed and firm in center, about 45 minutes. Remove from oven; let cool 10 minutes. Beat chilled cream, sugar, and 1/2 teaspoon cinnamon in medium bowl until peaks form. Spoon pudding into bowls. Top with whipped cream.

OLD-FASHIONED BREAD PUDDING WITH BRANDY HARD SAUCE

Steps:

• 1. Heat oven to 350°F. Grease 2-quart 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 soaked bread cubes blend well.2. Bake at 350°F. for 50 to 60 minutes or until pudding is set.3. Meanwhile, in small bowl, combine all hard sauce ingredients. Beat at high speed until well blended. Cover refrigerate until serving time. Serve hard sauce over warm pudding.TIP: * Four slices white bread and four slices whole wheat bread yield about 5 cups bread cubes.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 390 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 7 g 35% * Cholesterol: 70 mg 23% * Sodium: 250 mg 10% * Total Carbohydrate: 59 g 20% * Dietary Fiber: 2 g 8% * Sugars: 46 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 2 Starch, 2 Fruit, 2 1/2 Fat or 4 Carbohydrate, 2 1/2 Fat