Bread pudding is a classic comfort dessert that turns simple ingredients into something truly special. Our bread pudding recipe with brandy sauce combines soft, custardy bread soaked in a rich mixture with a luscious, boozy sauce that elevates every bite. It’s the perfect way to use up leftover bread and impress guests with minimal effort.
This dish has roots in traditional British and American cuisine but feels just as at home on a festive holiday table or a cozy weeknight. The brandy sauce adds a warm, sophisticated flavor that pairs beautifully with the sweet, spiced pudding. Whether you’re making it for a special occasion or just because, this recipe is sure to become a favorite in our dessert rotation.
Ingredients
To create our classic bread pudding with brandy sauce, we carefully select quality ingredients that bring warmth, richness, and depth to this beloved dessert. Below, you’ll find everything we need for both the pudding and the luscious brandy sauce.
Bread Pudding Ingredients
We begin with the essentials that make the pudding tender, flavorful, and perfectly spiced:
- 6 cups day-old bread (cubed, preferably brioche or challah for softness)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup raisins or dried currants (optional, soaked in warm water)
Brandy Sauce Ingredients
Our signature brandy sauce complements the pudding with a smooth, bold flavor and creamy texture:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup (1 stick) | Melted |
| Granulated sugar | ¾ cup | |
| Heavy cream | 1 cup | |
| Brandy | ⅓ cup | Use a quality brandy for best flavor |
| Vanilla extract | 1 teaspoon |
Using these ingredients, we achieve a dessert that perfectly balances the comfort of bread pudding with the luxurious touch of brandy sauce.
Equipment Needed
To craft our bread pudding recipe with brandy sauce perfectly, having the right equipment is essential. Each tool helps us achieve the ideal texture and flavor balance for this classic dessert.
Essential Baking Tools
- 9×9-inch baking dish: Ideal for even baking and perfect pudding thickness.
- Mixing bowls: Large and medium-sized for whisking custard and combining ingredients.
- Whisk: To blend eggs, milk, cream, sugar, and spices smoothly.
- Measuring cups and spoons: Ensures precise ingredient quantities.
- Knife and cutting board: To cut bread into cubes.
- Spatula: For folding bread gently into custard mixture.
Cooking and Serving Utensils
- Saucepan: To prepare the luxurious brandy sauce.
- Wooden spoon: For stirring the sauce without scratching the pan.
- Heatproof bowl: If you prefer a double boiler method for the sauce.
- Serving dish or plates: For presenting the finished pudding.
Optional but Helpful
- Cooling rack: Allows the baked pudding to cool evenly.
- Timer: Keeps baking precise to avoid overcooking or undercooking.
- Foil: To tent the baking dish if the top browns too quickly.
| Equipment | Purpose | Notes |
|---|---|---|
| 9×9-inch baking dish | Even baking of bread pudding | Glass or ceramic recommended |
| Mixing bowls | Combine custard and mix ingredients | One large, one medium preferred |
| Whisk | Smooth custard mixture | Stainless steel works best |
| Measuring cups/spoons | Accurate measuring of ingredients | Essential for consistent flavor |
| Saucepan | Cooking the brandy sauce | Medium size, heavy-bottomed |
| Wooden spoon | Stirring sauce gently | Prevents scratching |
| Spatula | Folding bread into custard | Silicone spatula preferred |
By gathering these tools before we begin, we streamline the process for our bread pudding recipe with brandy sauce ensuring every step goes smoothly and the results are spectacular.
Instructions
Follow these precise steps to create a perfectly rich bread pudding paired with a luscious brandy sauce. We will guide you through preparing and baking the pudding, then crafting the sauce to complement it.
Preparing the Bread Pudding
- Preheat the oven to 350°F (175°C). This ensures even, gentle baking.
- Cut the day-old bread into 1-inch cubes. Use brioche or challah for maximum richness and texture.
- Place the bread cubes in a large mixing bowl. If using, sprinkle raisins or currants evenly over the bread.
- In a separate bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until fully blended to create a smooth custard.
- Pour the custard over the bread cubes. Gently press down to soak the bread evenly, allowing the mixture to rest for 15 minutes so the bread absorbs all the flavors.
Baking the Bread Pudding
- Lightly grease a 9×9-inch baking dish with butter to prevent sticking.
- Transfer the soaked bread mixture into the prepared dish. Spread it evenly.
- Bake in the preheated oven for 45-50 minutes. The pudding should be golden brown on top and set in the center.
- To check doneness, insert a toothpick into the center. It should come out mostly clean with moist crumbs.
- Once baked, remove from oven and let it cool on a rack for 10 minutes. This resting period helps settle the pudding’s creamy texture.
Making the Brandy Sauce
- While the pudding bakes, melt unsalted butter in a medium saucepan over medium heat.
- Add granulated sugar to the melted butter and stir until the sugar dissolves and the mixture begins to bubble.
- Carefully pour in the heavy cream while stirring constantly, allowing the sauce to thicken slightly for 3-4 minutes.
- Remove the saucepan from heat and stir in the quality brandy and vanilla extract.
- Keep the sauce warm or reheat gently before serving to drizzle generously over the warm bread pudding.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Oven preheat | 350°F (175°C) | – | For even baking |
| Soaking bread | Room temperature | 15 minutes | Ensures custard absorption |
| Baking pudding | 350°F (175°C) | 45-50 minutes | Golden brown and set center |
| Cooling pudding | Room temperature | 10 minutes | Settles creamy texture |
| Thickening sauce | Medium heat | 3-4 minutes | Constant stirring required |
Serving Suggestions
To enjoy our Bread Pudding Recipe with Brandy Sauce at its finest, consider these serving tips that highlight the rich flavors and textures:
- Serve warm: Bread pudding is best enjoyed fresh from the oven or reheated gently. Its soft, custardy interior contrasts beautifully with the crispy edges.
- Drizzle generously: Pour a warm portion of the luscious brandy sauce over each slice just before serving. The sauce adds a silky, boozy depth that elevates the dessert instantly.
- Add a scoop of ice cream: A scoop of vanilla bean or caramel ice cream pairs wonderfully with the warm bread pudding, providing a creamy chill to balance the richness.
- Fresh fruit accompaniments: Serve with fresh berries, sliced apples, or poached pears for a touch of brightness and natural sweetness.
- Whipped cream topping: A dollop of lightly sweetened whipped cream adds an airy contrast to the dense pudding and enhances the overall decadence.
| Serving Element | Benefit | Notes |
|---|---|---|
| Warm Bread Pudding | Soft texture with crispy edges | Reheat gently to avoid dryness |
| Brandy Sauce | Adds rich, boozy flavor | Serve warm for best effect |
| Vanilla or Caramel Ice Cream | Creamy and cool contrast | Choose natural flavors |
| Fresh Fruit | Balances sweetness with natural tartness | Seasonal choices work best |
| Whipped Cream | Adds lightness and sweetness | Use lightly sweetened cream |
“The secret to elevating our bread pudding lies in how we serve it—with warm brandy sauce cascading over every bite and the complementary textures of ice cream or fresh fruit making each serving unforgettable.”
By following these Serving Suggestions, we bring out the full character of our bread pudding with brandy sauce, turning a simple dessert into a memorable indulgence for any occasion.
Make-Ahead Tips and Storage
To enjoy our Bread Pudding Recipe With Brandy Sauce at its best anytime, following these make-ahead tips and storage guidelines will keep flavors fresh and textures perfect.
Make-Ahead Tips
- Prepare the bread pudding a day in advance: Assemble the pudding by soaking the bread cubes in the custard mixture, then cover tightly with plastic wrap. Refrigerate overnight to allow the bread to fully absorb the custard. This step intensifies flavor and yields a moist, tender texture after baking.
- Par-bake for easy finishing: For quick serving, bake the pudding at 350°F (175°C) for 30 minutes until edges firm but center remains slightly soft. Cool and store covered in the refrigerator. When ready to serve, bake the pudding uncovered for an additional 15-20 minutes to achieve that golden crust.
- Make the brandy sauce in advance: Prepare the sauce up to two days before serving. Store in an airtight container in the refrigerator. Gently reheat it over low heat, stirring frequently before drizzling over warm pudding.
Storage Instructions
Proper storage preserves the delicate balance of spices in our bread pudding and the luscious creaminess of the brandy sauce.
| Item | Storage Method | Refrigeration Time | Freezing Time |
|---|---|---|---|
| Bread Pudding | Covered airtight container | Up to 3 days | Up to 2 months |
| Brandy Sauce | Airtight container, refrigerated | Up to 2 days | Not recommended |
- Refrigeration: Once fully cooled, transfer the bread pudding to a tightly sealed container or cover with foil to prevent drying out or absorbing fridge odors. Reheat portions individually or thaw overnight if frozen.
- Freezing: Wrap the pudding securely in plastic wrap then foil to protect against freezer burn. When ready to enjoy, thaw in the refrigerator overnight then reheat gently in the oven.
Reheating Recommendations
- Preheat oven to 325°F (163°C).
- Place pudding in a baking dish covered loosely with foil.
- Heat 20-25 minutes or until warmed through.
- Warm brandy sauce separately on low heat, stirring often to prevent separation.
Pro Tip: For a fresh-baked appeal, sprinkle a pinch of cinnamon or nutmeg on top before reheating.
By following these make-ahead tips and storage steps we ensure our Bread Pudding Recipe With Brandy Sauce stays flavorful and inviting — ready whenever indulgence calls.
Conclusion
This bread pudding with brandy sauce is a timeless dessert that brings warmth and elegance to any table. Its rich flavors and comforting texture make it perfect for both special occasions and cozy nights in.
With just a few simple steps and ingredients, we can create a dessert that feels indulgent yet approachable. Once you try this recipe, it’s sure to become a favorite way to use leftover bread while impressing everyone who tastes it.
Frequently Asked Questions
What is bread pudding?
Bread pudding is a classic dessert made from cubed bread soaked in a custard mixture of milk, cream, eggs, sugar, and spices, then baked until golden and soft.
Can I use leftover bread for bread pudding?
Yes, bread pudding is a great way to use leftover or day-old bread, with brioche or challah being ideal for a rich, tender texture.
What ingredients are needed for the brandy sauce?
The brandy sauce requires unsalted butter, granulated sugar, heavy cream, quality brandy, and vanilla extract.
What equipment do I need to make bread pudding?
You need a 9×9-inch baking dish, mixing bowls, a whisk, measuring cups and spoons, a saucepan for sauce, and a wooden spoon for stirring.
How do I prepare the bread pudding?
Cut the bread into cubes, soak them in a custard mixture, bake at 350°F for about 45-50 minutes until golden, then cool before serving.
How is the brandy sauce made?
Melt butter, dissolve sugar, then add heavy cream, brandy, and vanilla while stirring until smooth and slightly thickened.
What are the best serving suggestions?
Serve bread pudding warm with brandy sauce, and consider adding ice cream or fresh fruit for extra flavor and texture.
Can bread pudding be made ahead of time?
Yes, you can prepare it a day in advance, par-bake, and finish baking before serving. The brandy sauce can also be made early.
How should I store leftover bread pudding?
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently to maintain texture and flavor.
Is bread pudding suitable for festive occasions?
Yes, it’s a versatile dessert perfect for both casual meals and festive events, especially with the added sophistication of brandy sauce.