Whipped Brandy Sauce (No Cream, No Cook)
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!
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INGREDIENTS
Nutrition- 1⁄4cup unsalted butter
- 1
- 1teaspoon boiling water
- 2tablespoons brandy
- 1dash salt
- 1⁄4
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DIRECTIONS
- Mix butter and sugar in a small mixing bowl and beat until light and fluffy.
- Add the boiling water, brandy, salt, and vanilla extract and beat until smooth.
- Cover and refrigerate until ready to serve.
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