Brennans Bread Pudding With Brandy Sauce Recipes

BRENNAN'S BREAD PUDDING WITH BRANDY SAUCE

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.

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.

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.

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE

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*.

RAISIN PECAN BREAD PUDDING WITH BRANDY SAUCE

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.