Bread Pudding with Brandy Sauce

Courtesy of Lynda McArdell

Bread pudding:

1 loaf Hawaiian sweet bread or brioche, torn or cut into small pieces
1/4 cup butter, melted
1/2 cup raisins
1/2 cup brown sugar
5 eggs
4 cups egg nog or half-and-half
1/4 cup brandy


3/4 cup sugar
1/3 cup butter, softened
2 eggs, beaten
1 cup cream
1 tsp vanilla
6 Tbsp brandy

Preheat oven to 325 degrees. In a large bowl combine bread, butter, raisins, and brown sugar. Put in a 1 ½ quart buttered baking dish. Beat together eggs and egg nog or half-and-half and pour over the bread mixture. Pour brandy over the top and bake for one hour or until firm. Serve warm, topped with brandy sauce.

For sauce: cream together sugar and butter. Mix in eggs and cream. Cook over low heat until thickened slightly. Do not boil. Add vanilla and brandy and stir well.

Serves 10.

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