Old Fashioned Bread Pudding With Brandy Hard Sauce Recipes

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

Steps:

• 1. In a large bowl, soak the diced bread in the warm milk and 1/4 tsp. salt for 10-15 minutes. Preheat oven to 350°. Place a large pan of hot water on the middle rack while preheating.
• 2. Beat together the eggs, sugar, rum or brandy, nutmeg, lemon juice, raisins, and nuts. Pour this mixture over the soaked bread and stir lightly to combine. Turn the mixture into a greased 2-3 quart casserole dish. Place the dish into the pan of hot water and bake about 45 minutes. When done, remove from the hot water and allow to cool slightly before serving.
• 3. TO MAKE HARD SAUCE: Beat the confectioners' sugar gradually into the softened butter until blended and fluffy. Beat in the salt and the rum or brandy. Add cream 2 tablespoons at a time and blend well until very smooth. Chill while pudding is baking. Serve over the warm bread pudding.

Steps:

• PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

Steps:

• Bread Pudding Heat milk to scalding and pour over bread crumbs. Let cool and add remaining ingredients. Pour into butter 1 1/2 quart buttered casserole. Bake at 350 degrees until a knife inserted into the pudding comes out clean. (check closer to the edge-not the center). Serve warm with or without Hard Sauce or cream. Variation: Chocolate Bread Pudding: Blend 1/3 C. cocoa to the sugar before adding it to the pudding. Brandy Hard Sauce In a small mixing bowl beat butter and powdered sugar with a hand mixer on medium speed for 3 to 5 minutes until smooth. Beat in brandy. Spoon into a serving bowl and chill to harden., about 30 minutes. Makes 2/3 C. sauce.

Steps:

• Preheat oven to 350 degrees F.
• Put butter in small bowl.
• Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
• Beat eggs.
• Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon.
• Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
• Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
• Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or cold.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10x12-inch baking pan.
• Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
• Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
• Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
• Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners' sugar and mix well.
• Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.