Name: Brandied Bread Pudding
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Ingredients: 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

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…

If you’ve tried these scones then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Brandied Bread Pudding

An easy to make but delicious bread pudding served with a decadent brandy sauce.

Course Dessert

Cuisine French

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 6

Calories 477 kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Bread Pudding:

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

For the Sauce:

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

Instructions

INSTRUCTIONS

For the Bread Pudding:

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.
Mix together.
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.

For the Sauce:

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.

Nutrition Facts

Brandied Bread Pudding

Amount Per Serving (1 cup)

Calories 477 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 12g 60%

Cholesterol 139mg 46%

Sodium 270mg 11%

Potassium 200mg 6%

Total Carbohydrates 65g 22%

Dietary Fiber 0.8g 3%

Sugars 53g

Protein 6.4g 13%

Vitamin A 15%

Vitamin C 1%

Calcium 10%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

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