BRENNAN'S BREAD PUDDING WITH BRANDY SAUCE
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.
Provided by Nadia Melkowits
Categories Dessert
Time 1h30m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 628.4, Fat 26.3, SaturatedFat 14.8, Cholesterol 248.4, Sodium 385.3, Carbohydrate 83.4, Fiber 1.3, Sugar 57.1, Protein 12.9
PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE
HOLY smokes is this amazing! My first attempt making bread pudding. This is nice and firm and not mushy & custard-like. Just the way I like it! Be sure to use stale bread & a shallow pan 9x13. The day before, slice your bread into 4 big chunks and allow it to dry out. Another great recipe from my Italian Gourmet cooking class. This can be made and baked 2 days ahead of time. Cover, chill and reheat before serving. Cooking time is resting and baking. This is easy to make. The only part that may be a bit difficult is making the caramel. I made it for the first time with ease. Brandy/Whiskey Sauce recipe from Chef Brian Kiepler, Nick & Stef's Steakhouse - LA, CA
Provided by Chicagoland Chef du
Categories Dessert
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 16
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.
DOUGHNUT BREAD PUDDING
Don't pass up those day-old doughnuts in the grocery store. They make great bread pudding! Just about any kind of raised yeast doughnuts work except for jelly. Apple fritters are even good. I sometimes use a combination of cinnamon, glazed, sugared doughnuts and apple fritters for an interesting combination. You don't have to add any extra fat and very little (if any) extra sugar depending on taste.
Provided by EMERALDCITYJEWEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small glass baking dish.
- Tear the donuts into bite-size pieces. Combine donut pieces and raisins in the prepared baking dish. In a medium bowl, use an electric mixer to blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
- Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. A dishcloth may also be placed under the bread dish, to prevent drying.
- Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Serve warm.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.3 g, Cholesterol 80.3 mg, Fat 13.6 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 4.8 g, Sodium 310.8 mg, Sugar 24.2 g
CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE
My good friend Sharon Stein shared this recipe with me a while back. I knew by looking at it how wonderful it would be. The original recipe called for a cornstarch-thickened caramel sauce, but I usually change it to reflect a true caramel sauce, as well as substituting blueberries for the raisins...exquisite!
Provided by Mimi Hiller
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
- Grease a 9 X 11" casserole dish.
- Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
- Beat the eggs till light, gradually adding the sugar until thick.
- Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
- Bake 40 minutes.
- Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
- Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
- Sauce can be made in advance and reheated just before serving.
- The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.
Nutrition Facts : Calories 648.9, Fat 36, SaturatedFat 21.1, Cholesterol 185.4, Sodium 580.2, Carbohydrate 72.9, Fiber 2.9, Sugar 44.3, Protein 9.8
BRANDY BREAD PUDDING
Make and share this Brandy Bread Pudding recipe from Food.com.
Provided by Rhonda O
Categories Healthy
Time 1h15m
Yield 12 dessert dishes, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377.8, Fat 11.8, SaturatedFat 6.5, Cholesterol 97.8, Sodium 331.5, Carbohydrate 51.6, Fiber 1.1, Sugar 33.3, Protein 7.7
EASY PANETTONE BREAD PUDDING WITH WARM BRANDY SAUCE
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Provided by BecR2400
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!
Nutrition Facts : Calories 409.3, Fat 26.1, SaturatedFat 12.3, Cholesterol 121.5, Sodium 127.9, Carbohydrate 37.1, Fiber 0.9, Sugar 33.9, Protein 4.7
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