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I had some leftover bread that needed to get used up so I made bread pudding and served it with this brandy sauce. This recipe is a tweaked version of the one found in The Southern Cook's Handbook. If left in the refrigerator for several hours, this solidifies into a flavored butter which quickly melts when placed on warm bread pudding. Yum!
Units: US | Metric
Serving Size: 1 (52 g)
Servings Per Recipe: 4