Friday, September 14, 2007

Bread Pudding with Brandy Sauce

This is one of my new favorite desserts and it is so easy to make! I think it is also a wonderful breakfast food, as I have been eating the left-over’s the last couple mornings for breakfast.

Bread Pudding

3 Large Eggs
3 Egg Yolks
1 Cup Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
2 Cups Heavy Cream
1 Loaf French Bread, cut into 1 inch cubes
Whisk eggs until blended, add the sugar vanilla, nutmeg, cinnamon, and cream. Place bread in medium casserole dish (about 8x8 inch) and pour custard mixture over the bread. Let rest in fridge for 2 hours, or up to overnight. Cover dish with foil and bake at 350 degrees for 45 minutes.

1 Cup Cream
1 Cup Sugar 1 Teaspoon Cinnamon
1 Tablespoon Butter
1 Teaspoon Cornstarch
1/4 Cup Brandy

To make the sauce, heat the cream, sugar, cinnamon, and butter in medium saucepan until almost boiling. Mix the brandy and cornstarch together and stir into the cream mixture. Bring to a light boil, and cook until thickened.

No comments: