New Orleans Bread Pudding with Hot Brandy or Whiskey Sauce

NEW ORLEANS BREAD PUDDING
WITH HOT BRANDY OR WHISKEY SAUCE
8 to 10 servings

 

  • 1 loaf French bread, torn into chunks
  • 4 cups milk or reduced-fat milk
  • 3 eggs, at room temperature and slightly beaten, or the equivalent of 3 eggs in egg substitute, (i.e., Egg Beaters, slightly beaten)
  • 2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute
  • 1 cup chopped peeled cooking apples (Granny Smith or other tart cooking variety)
  • ½ cup dark or golden seedless raisins, or ¼ cup each
  • 2 tablespoons vanilla extract
  • 3 tablespoons butter or margarine, melted
  • Hot Brandy or Whiskey Sauce

 

In a large bowl, soak bread cubes in milk for about 30 minutes.  In a medium bowl, combine eggs, sugar, apples, raisins, and vanilla, mixing well; stir into bread cube mixture.  Evenly spread melted butter over the bottom of a 13x 9 x 2-inch baking pan/dish.  Spoon bread mixture into pan over butter, spreading evenly.  Bake in a preheated moderate oven (350 degrees F. for 40 to 45 minutes or until a tester inserted into the middle of the pudding comes out clean.      

Hot Brandy or Whiskey Sauce

  • ½ cup butter or margarine, at room temperature
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • 1 teaspoon vanilla extract
  • 1 egg or the equivalent of 1 egg in egg substitute, (i.e., Egg Beaters), at room temperature and lightly beaten
  • About 3 tablespoons brandy or whiskey or to taste

 

In a small heavy saucepan, cream butter thoroughly; gradually add sugar, beating well.  Gradually add egg, blending well.  Stir in brandy or whiskey.  Stir over low heat about 5 minutes to cook egg through.  Serve warm over individual pudding servings. 

Note: May prepare a half recipe, using half the ingredients.  Use 1 egg plus 1 egg yolk or egg  white.  Bake in a 9 x 9 x 2-inch baking pan/dish for about 25 to 30 minutes or until done.

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