Brennan's Bread Pudding With Brandy Sauce

Submitted by Nadia Melkowits

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 8 pieces
• Serves: 8

ingredients

• Ingredients

• 10 slices day old bread, broken in pieces
• 4 cups milk, scalded
• 1 cup cream
• 4 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup butter, melted
• 1⁄2 cup seedless raisin
• whiskey, sauce
• 3 egg yolks
• 1 cup sugar
• 1 teaspoon vanilla
• 1 1⁄2 cups milk
• 1 tablespoon cornstarch
• 1⁄4 cup water
• 1 1⁄2 ounces brandy (or more to taste)

directions

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

Reviews

[Gretchen M.]

This is the recipe that Brennan's New Orleans used. I bought their cookbook in the early '70's. wonderful, first desert to disappear.