Moms Bread Pudding W Cognac Sauce Recipes

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COGNAC SAUCE FOR BREAD PUDDING



Cognac Sauce for Bread Pudding image

Make and share this Cognac Sauce for Bread Pudding recipe from Food.com.

Provided by Sherrybeth

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup butter, softened (not margarine)
2 cups powdered sugar, sifted
1/4 cup cognac, good quality
1 teaspoon vanilla

Steps:

  • Beat the butter with a mixer until it is fluffy.
  • Gradually add sugar 1/2 cup at a time and beating well after each addition.
  • Slowly add Cognac and vanilla and mix until smooth.

Nutrition Facts : Calories 1173, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 437.7, Carbohydrate 159.8, Sugar 157.1, Protein 0.6

MOM'S OLD FASHIONED BREAD PUDDING



Mom's Old Fashioned Bread Pudding image

My mother made this my whole while growing up. Never before had I tasted anything this good and never had anything since. It is the Hard sauce that makes it so different from other recipes. just try it once and you will be hooked for life and so will your friends and family.

Provided by dklarson

Categories     Breads

Time 1h

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 11

2 cups milk
1/4 cup butter
4 cups white bread
1/2 cup sugar
2 eggs
1/4 teaspoon salt
5 tablespoons cinnamon
1/2 cup seedless raisin (optional)
1 cup butter, soft (not margarine)
2 cups powdered sugar
1 teaspoon vanilla or 1 teaspoon rum flavoring

Steps:

  • Heat oven to 350°F.
  • Scald milk with butter; set aside to cool.
  • In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
  • Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
  • Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
  • Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
  • Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
  • May be warmed in microwave for leftovers.
  • Hard Sauce recipe:.
  • Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
  • Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!

Nutrition Facts : Calories 536, Fat 33, SaturatedFat 20.2, Cholesterol 137.7, Sodium 445, Carbohydrate 57.6, Fiber 2.7, Sugar 42.9, Protein 5.4

BREAD PUDDING W/ COGNAC SAUCE RECIPE



BREAD PUDDING W/ COGNAC SAUCE Recipe image

Provided by lupita

Number Of Ingredients 14

cognac sauce
1 stick butter
2 cups confectioner's sugar
1/4 cup cognac
Cream butter and sugar. Gradually add cognac.
2 cups milk
1/2 stick butter
1/2 cup sugar
4 cups French Bread cubes, a day old
1/2 cup raisins
2 eggs, beaten
1/8 tsp salt
1/2 tsp nutmeg
1 tsp. vanilla

Steps:

  • 1. Scald milk. Melt butter in milk, Stir in sugar. 2. Pour over bread and raisins. Let stand 15. minutes. 3. Add beaten eggs, salt, nutmeg, and vanilla. 4. Bake in well greased 1 1/2 quart dish at 350 for 35-40 minutes.

MOTHER'S RESTAURANT BREAD PUDDING



Mother's Restaurant Bread Pudding image

This recipe comes from New Orleans' famous Mother's Restaurant. Although I've made it without the brandy, it does taste better with it. Prep time includes soaking the bread pieces.

Provided by MSnow

Categories     Dessert

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 15

1 large stale French bread
10 whole eggs
4 cups fruit cocktail in heavy syrup
8 cups homogenized milk
2 cups heavy cream
4 cups granulated sugar
1/2 teaspoon nutmeg
3 teaspoons cinnamon
4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract
1/2 lb unsalted butter
1 lb unsalted butter
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brandy

Steps:

  • In a large mixing bowl, break bread into small pieces by hand.
  • In a separate mixing bowl, whisk eggs and pour over broken bread.
  • Add fruit cocktail to bread and mix by hand.
  • In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
  • Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
  • Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
  • Preheat oven to 350 degrees.
  • After an hour, check bread to make sure liquid is completely soaked into bread mixture.
  • Mix by hand and break up any remaining hard bread pieces.
  • Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
  • Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
  • Be careful not to overcook.
  • Serve hot and spoon bread pudding sauce over top (see recipe below).
  • *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
  • Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
  • Remove from heat and spoon over bread pudding.
  • Serve.

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