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    You are in: Home / Recipes / Brennan's Bread Pudding With Brandy Sauce Recipe
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    Brennan's Bread Pudding With Brandy Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Nadia Melkowits's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    pieces

    Units: US | Metric

    Ingredients

    Directions:

    1. 1
      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.
    2. 2
      Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
    3. 3
      Whiskey Sauce.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Brennan's Bread Pudding With Brandy Sauce

    Serving Size: 1 (341 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 628.4
     
    Calories from Fat 236
    37%
    Total Fat 26.2 g
    40%
    Saturated Fat 14.8 g
    74%
    Cholesterol 248.4 mg
    82%
    Sodium 385.2 mg
    16%
    Total Carbohydrate 83.4 g
    27%
    Dietary Fiber 1.2 g
    5%
    Sugars 57.1 g
    228%
    Protein 12.9 g
    25%

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