We used to have bread pudding for breakfast whenever there was a loaf of stale bread hanging around. My mom would add raising (hate them!) and we’d eat it with maple syrup. I’m writing this recipe close to Christmas and am obsessed with the brandy sauce from my chocolate Christmas pudding so I made a white brandy sauce for my fancy bread pudding and garnished with a scoop of vanilla ice cream because I live dangerously…
An easy to make but delicious bread pudding served with a decadent brandy sauce.
- 15 oz brioche
- 2 cups scalded milk
- 3 eggs large
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 tablespoon vanilla paste
- ¼ teaspoon allspice
- ¼ cup brandy
- 1 1/2 cups toasted pecans chopped
- 2 tablespoons butter unsalted
- 2 tablespoon flour
- 2 tablespoons white sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla bean paste
- 3 tablespoons brandy
- 2 tablespoons bourbon or just add 1/4 cup brandy
- 2 cups whole milk
- Preheat oven to 350 degrees F.
- Toast pecans until golden brown.
- Warm up milk.
- Combine the rest of the ingredients in a large bowl with milk. Whisk together until incorporated.
- Cube the brioche loaf into manageable pieces. Add to an 8x8 baking dish.
- Chop up the toasted pecans.
- Add ½ toasted pecans to the brioche cubes. Toss to incorporate.
Pour milk mixture over brioche.
Set it aside for about 10 minutes so the bread can soak the liquid in.
- Bake for about 50 minutes at 350 degrees F.
- Increase temp to 400 degrees F and move the baking dish to the top rack. Bake for 5 minutes.
- Over a medium low heat, melt butter. Whisk in flour and cook for about 1 min.
- Add scalded milk and sugars.
- Stir until thickened.
- Remove from heat, stir in vanilla, brandy and bourbon.