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Title: Old Fashioned Bread Pudding with Brandy Hard Sauce
Categories: Dessert Pudding
Yield: 1 Servings
| 2 1/2 | c | White and whole-wheat bread cubes |
| 1 1/4 | c | Warm milk |
| 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Vanilla |
| 2 | Eggs, beaten | |
| 1/2 | c | Raisins |
| 1/4 | c | Chopped nuts (Optional) |
BRANDY HARD SAUCE: 1 cup powdered sugar 1/4 cup butter or margarine, softened 2 tsp hot water 1 Tbl brandy OR bourbon (OR 1 teaspoon brandy extract)
Heat the oven to 350F. Grease a 1-quart casserole dish. Combine the bread cubes and milk in the prepared casserole. Combine the sugar, cinnamon, nutmeg, vanilla and eggs in a medium bowl and mix well. Stir in the raisins; mix well. Add the egg mixture to the bread cube mixture and mix well. Bake until the pudding is set, about 45 to 50 minutes.
Combine all of the hard sauce ingredients in a small bowl. Beat at high speed until well blended. Cover and refrigerate until serving time.
Serve the warm bread pudding with the hard sauce. Store any remaining bread pudding and hard sauce in the refrigerator.
Makes 4 to 5 servings of pudding and 3/4 cup of sauce.
Per serving: 370 calories; 6 g protein; 55 g carbohydrate; 14 g fat; 250 mg sodium.
NOTE: "Bread pudding, a simple, thrifty pudding of the past, has been rediscovered today as a delicious custard embellished with raisins and nuts and served with hard sauce."
[The Complete Book of Baking; Pillsbury Publications; 1993] [ISBN 0-670-77147-3]
Posted by Fred Peters. From: Fred Peters Date: 12-08-94
From: Jr Byers Date: 09 Nov 96 Gourmet Cooking Ä
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