Brennans Bread Pudding With Whiskey Sauce Recipes

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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



Brennan's Bread Pudding With Brandy Sauce image

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

10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup cream
4 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup seedless raisin
whiskey, sauce
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 1/2 cups milk
1 tablespoon cornstarch
1/4 cup water
1 1/2 ounces brandy (or more to taste)

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE

This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as "tasty with a wonderful sauce". Hope you enjoy.

Provided by Peggy Lynn

Categories     Breads

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16



Brennan's Bread Pudding With Whiskey Sauce image

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*.

Nutrition Facts : Calories 580.8, Fat 19.4, SaturatedFat 10.5, Cholesterol 224.4, Sodium 408.3, Carbohydrate 85.7, Fiber 1.3, Sugar 57.1, Protein 14.4

10 slices stale bread, torn into pieces (cubes)
4 cups milk, scalded
4 eggs, slightly beaten
1 cup sugar
1 cup canned evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, melted
1/2 cup raisins
1 1/2 cups milk
1 cup sugar
3 egg yolks, slightly beaten
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 tablespoons whiskey

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 16



Bread Pudding Souffle with Whiskey Sauce image

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
  • To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
  • To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
  • Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
  • To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
  • Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.

3/4 cup sugar
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes, see note
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

WHISKEY BREAD PUDDING

Provided by Food Network

Categories     dessert

Time 1h23m

Yield 8 servings

Number Of Ingredients 18



Whiskey Bread Pudding image

Steps:

  • In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
  • Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
  • For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
  • To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
  • Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

5 eggs
1 cup sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon cinnamon
8 tablespoons butter, cut up
2 cups cream
1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes
1/4 cup raisins
1/2 cup pecans, chopped
1 cup cream
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/2 teaspoon cornstarch
5 tablespoons whiskey
Powdered sugar, for dusting
Whipped cream, optional

FANCY BREAD PUDDING

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16



Fancy Bread Pudding image

Steps:

  • Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
  • Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over.
  • Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce.
  • Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

2 tablespoons butter, melted, plus more for the baking dish
2 1/2 cups challah bread cubes (1-inch cubes)
2 1/2 cups milk
1 1/2 tablespoons vanilla
2 large eggs
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 cup whiskey
1/2 teaspoon ground cinnamon
1/2 cup roughly chopped dried cherries
1/2 cup roughly chopped pecans
Whiskey Cream Sauce, recipe follows, for serving
4 tablespoons butter
1/4 cup heavy cream
1/4 cup granulated sugar
2 tablespoons whiskey

CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 14



Creole Bread Pudding with Whiskey Sauce image

Steps:

  • Preheat the oven to 250 degrees F.
  • Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
  • Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
  • Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

1 tablespoon butter
12 medium eggs, beaten
2 cups heavy cream
2 tablespoons pure vanilla extract
2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 ounces day-old French bread, sliced 1 inch thick (see Note)
Whiskey Sauce (see below)
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20



New Orleans Style Bread Pudding with Whiskey Sauce image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

BREAD PUDDING WITH WHISKEY SAUCE

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11



Bread Pudding with Whiskey Sauce image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

BREAD PUDDING WITH WHISKEY SAUCE

Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11



Bread Pudding With Whiskey Sauce image

Steps:

  • Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
  • Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
  • WHISKEY SAUCE:.
  • Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.

Nutrition Facts : Calories 618.1, Fat 28.9, SaturatedFat 17.2, Cholesterol 142.9, Sodium 577.6, Carbohydrate 83.9, Fiber 1.5, Sugar 60.7, Protein 8.1

2 cups milk
1/4 cup butter
1/2 cup sugar
1 teaspoon ground cinnamon or 1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, slightly beaten
6 cups dry bread cubes
1/2 cup raisins
1 cup packed brown sugar
1/2 cup butter
3/4 tablespoon Bourbon or 2 teaspoons brandy extract

BREAD PUDDING WITH WARM WHISKEY SAUCE

Make and share this Bread Pudding With Warm Whiskey Sauce recipe from Food.com.

Provided by Galley Wench

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12



Bread Pudding With Warm Whiskey Sauce image

Steps:

  • Preheat oven to 325 degrees.
  • Soak raisins in warm water for 30 minutes, then drain.
  • Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
  • Sprinkle raisins on top.
  • In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
  • Pour over the bread and raisins and lighly fold in using a spatula.
  • Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
  • Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
  • To make the whiskey sauce:
  • In a small bowl beat eggs together with whiskey. Set aside.
  • Melt butter in a large saucepan over low heat.
  • Add the sugar and stir well.
  • Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
  • Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
  • NOTE: If over cooked the sauce will curdle.
  • Keep warm until serving.

1/2 cup raisins
1/2 loaf French bread, cut into 1 inch cubes
1 quart half-and-half
4 eggs, beaten
1/4 cup sugar
2 teaspoons vanilla
1 pinch nutmeg
1/2 cup butter, melted
4 eggs, beaten
1/4 cup whiskey
1 cup butter
2 cups sugar

BREAD PUDDING WITH WHISKEY SAUCE

The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.

Provided by mermaidmagic

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9



Bread Pudding With Whiskey Sauce image

Steps:

  • For the pudding:.
  • In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
  • Add raisins.
  • Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
  • When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
  • It needs to be very wet and somewhat “giggly”.
  • Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
  • The pudding should bounce back a little and the knife should come out almost clean from the center.
  • The pudding will look very raised and “poofy” when you remove it from the oven.
  • It will fall in a minute.
  • For the Sauce:.
  • In a small saucepan, melt one stick butter or margarine.
  • Add brown sugar and stir constantly until melted.
  • Add whiskey and stir again until heated.
  • Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

Nutrition Facts : Calories 696.8, Fat 29.8, SaturatedFat 17.6, Cholesterol 156.8, Sodium 374.2, Carbohydrate 97, Fiber 1, Sugar 76, Protein 7.6

1 loaf bread (any type white, wheat, etc. 16 oz.ish)
4 eggs, beaten
1 tablespoon vanilla
3 cups packed brown sugar (hard)
5 cups half-and-half or 5 cups milk (or a combination)
1/2 cup raisins
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, packed
1/2 cup whiskey

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From pinterest.com


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Cover and refrigerate the sauce. Make the Bread Pudding. Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey. Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer. Toast the bread for about 5 minutes, until lightly golden.
From foodnewsnews.com


BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE - PLAIN.RECIPES
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.
From plain.recipes


BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE RECIPE - FOOD ...
Mar 6, 2018 - This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as tasty with a wonderful sauce. Hope you enjoy.
From pinterest.co.uk


CREOLE BREAD PUDDING WITH BOURBON SAUCE RECIPE - FOOD.COM
May 20, 2015 - I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the…
From pinterest.com


BRENNAN’S BREAD PUDDING & WHISKEY SAUCE FROM H-E-B IN ...
Get best deals on Brennan’s Bread Pudding & Whiskey Sauce delivery from H-E-B in Houston, Spring, Cypress, Missouri City, Katy, Sugar Land, Pasadena, Conroe, Humble, Tomball, Stafford, Richmond, Webster, Bacliff at Burpy.com . Menu. 866.925.1338 Live chat Offline Join Log in. How it works; Services; Burpy promise; Blog; Become a shopper; Login ; Burpy is not officially …
From burpy.com


BREAD PUDDING WITH WHISKEY SAUCE RECIPES ALL YOU NEED IS …
Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon ...
From stevehacks.com


BREAD PUDDING WITH WHISKEY SAUCE RECIPE BY ADMIN | IFOOD.TV
Bread Pudding With Whiskey Sauce. By: admin. Pear and Maple Syrup Bread Pudding. By: LeGourmetTV. Bread And Butter Pudding. By: Nickoskitchen. Caramelized Onion Bread Pudding. By: Relish. Make Ahead Ham And Cheese Breakfast Egg Strata Recipe. By: LeGourmetTV. Bread Pudding with Glenfiddich. By: LeGourmetTV. Bread Pudding ...
From ifood.tv


BREAD PUDDING WITH WHISKEY SAUCE - DESSERT FOR TWO
Next, whisk together in a medium bowl the eggs, milk, vanilla, sugar and cinnamon (if using). Pour this mixture slowly over the bread cubes and press the cubes down into the custard. Sprinkle the pecan pieces on top. Let it soak while you preheat the oven to 325°. Place the baking dish on a small sheet pan and bake for 30-40 minutes.
From dessertfortwo.com


BREAD PUDDING WITH WHISKEY SAUCE - YOUTUBE
I found this beautiful loaf of Brioche bread, and decided that it would make the perfect bread pudding!I hope that you enjoy this video, and if you did, plea...
From youtube.com


HEIRLOOM RECIPE BREAD PUDDING WITH WHISKEY SAUCE - FOOD NEWS
Bread Pudding with Whiskey Sauce Recipe. 2 tablespoons whiskey (or 1 tablespoon vanilla extract) Instructions 1 PUDDING: Break the bread into small chunks and put in a large bowl. 2 Add the milk and let soak about 10 minutes; crush with hands until blended. 3 Add eggs, sugar, raisins, and vanilla. 4 Place butter into a 13 x 9 x 2-inch dish and place into the preheating …
From foodnewsnews.com


SCOTTISH BREAD PUDDING WITH WHISKY SAUCE - THE GLOBE AND MAIL
1 cup milk. 1 cup whipping cream. ½ teaspoon vanilla. 3 eggs. ⅓ cup granulated sugar. ½ cup mixed raisins and dried cranberries. 3 …
From theglobeandmail.com


BREAD PUDDING WITH WHISKEY SAUCE RECIPE BY SOUTHERN ...
Bread Pudding with Whiskey Sauce. Southern.Crockpot. May. 01, 2011. Ingredients. French bread : 1 Pound (1 Loaf) Milk : 1 Quart : Eggs : 3 , slightly beaten: Sugar : 2 Cup (32 tbs) Vanilla extract : 2 Tablespoon : Raisins : 1 Cup (16 tbs) Margarine : 3 Tablespoon : Whiskey sauce : 1/4 Cup (4 tbs) (Adjust Quantity As Needed) Directions . MAKING 1) In a …
From ifood.tv


BRENNANS BREAD PUDDING - BIGOVEN
Grease 9x12 pan. In a bowl mix eggs and sugar, then add melted butter, vanilla the milk. Break up bread into bowl of mixture and let soak for 10 min. Pour into prepared pan and bake at 375 for 40-45 min. For Topping: pour each ingredient seperately over bread pudding. Bake for an additional 10 mins.@ 425 until golden. Serve with warm Rye ...
From bigoven.com


BREAD PUDDING WITH WHISKEY SAUCE III RECIPES - FOOD NEWS
Remove the bread pudding to a rack to cool. Serve warm or at room temperature with the whiskey sauce. Make the Whiskey Sauce Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. In another bowl, whisk the egg yolks and set aside.
From foodnewsnews.com


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