Bread pudding is a timeless comfort dessert that transforms simple ingredients into a rich and satisfying treat. Originating as a clever way to use up stale bread, this classic dish has evolved into a beloved favorite across many cultures. Our bread pudding with brandy sauce recipe adds a luxurious twist that elevates the traditional flavor.
The warm custard-soaked bread pairs perfectly with the smooth, boozy brandy sauce, creating a dessert that’s both indulgent and comforting. Whether you’re serving it for a cozy family dinner or a festive celebration, this recipe promises to impress with its deep flavors and velvety texture. Let’s dive into making this delicious bread pudding that’s sure to become a staple in our dessert repertoire.
Ingredients
To create the perfect Bread Pudding With Brandy Sauce, we need carefully selected ingredients that ensure a rich texture and a velvety finish. Below are the essential components separated for clarity.
For the Bread Pudding
- 6 cups of stale French bread or brioche, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped dried fruit (optional)
- 3 tablespoons unsalted butter, melted
For the Brandy Sauce
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/4 cup brandy (adjust to taste)
- 1 teaspoon pure vanilla extract
- Pinch of salt
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Bread Pudding | Stale bread/brioche | 6 cups (1-inch cubes) |
| Eggs | 4 large | |
| Milk | 2 cups (whole) | |
| Heavy cream | 1 cup | |
| Granulated sugar | 1 cup | |
| Vanilla extract | 1 tbsp | |
| Ground cinnamon | 1 tsp | |
| Ground nutmeg | 1/4 tsp | |
| Salt | 1/4 tsp | |
| Raisins (optional) | 1/2 cup | |
| Butter (melted) | 3 tbsp | |
| Brandy Sauce | Butter (unsalted) | 1/2 cup |
| Light brown sugar | 3/4 cup | |
| Heavy cream | 1/2 cup | |
| Brandy | 1/4 cup | |
| Vanilla extract | 1 tsp | |
| Salt | Pinch |
Equipment Needed
To craft the perfect Bread Pudding With Brandy Sauce, having the right equipment on hand is essential. Each tool plays a pivotal role in ensuring our dessert achieves that ideal custard texture and the sauce reaches a silky finish.
Essential Baking Equipment
- 9×13-inch Baking Dish
We use this dish for even baking and optimal depth allowing the custard to soak the bread thoroughly.
- Mixing Bowls
Multiple sizes help us combine and whisk ingredients separately for the pudding and the brandy sauce.
- Whisk
A whisk is crucial for blending eggs, milk, cream, and sugar smoothly into a lump-free custard.
- Measuring Cups and Spoons
Precision is key; these tools ensure we add the exact amounts of ingredients to perfect the recipe.
Cooking & Sauce-Making Tools
- Heavy-Bottomed Saucepan
We recommend this for the brandy sauce to evenly melt butter and brown sugar without scorching.
- Rubber or Silicone Spatula
Ideal for stirring the sauce gently and scraping down the sides to avoid waste.
- Oven Mitts
Safety first when handling the hot baking dish right out of the oven.
- Cooling Rack
This allows the pudding to cool slightly before serving, helping the custard set beautifully.
Optional Enhancements
- Electric Hand Mixer
For quicker custard preparation, but a whisk works just fine if preferred.
- Sifter
Great for dusting cinnamon or nutmeg evenly over the pudding before baking.
| Equipment | Purpose | Notes |
|---|---|---|
| 9×13-inch Baking Dish | Baking bread pudding | Ceramic or glass preferred for even heat |
| Mixing Bowls | Combining ingredients | Different sizes for pudding and sauce |
| Whisk | Blending custard | Ensures smooth custard without lumps |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for recipe precision |
| Heavy-bottomed Saucepan | Preparing brandy sauce | Prevents scorching during sauce cooking |
| Rubber/Silicone Spatula | Stirring and scraping sauce | Gentle on pans and efficient mixing |
| Oven Mitts | Handling hot baking dish | For safe removal from the oven |
| Cooling Rack | Allowing pudding to cool | Prevents sogginess and sets custard |
Having these tools ready in our kitchen streamlines the cooking process. They ensure we focus on technique and flavor, bringing our Bread Pudding With Brandy Sauce to its full decadent potential.
Instructions
Follow these detailed steps to prepare a rich and decadent Bread Pudding With Brandy Sauce that will impress every dessert lover.
Preparing the Bread Pudding
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter to prevent sticking.
- Cut the bread into 1-inch cubes, using approximately 6 cups of stale French bread or brioche for the best texture.
- In a large mixing bowl, whisk together 4 large eggs, 2 cups of whole milk, 1 cup of heavy cream, 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and ½ teaspoon of freshly grated nutmeg. This custard mixture forms the creamy base.
- Optional: Stir in 1 cup of raisins or dried fruit to add extra sweetness and texture.
- Add the bread cubes to the custard mixture and gently fold with a rubber spatula, making sure all the cubes are fully coated. Let it soak for 15 minutes to absorb the custard completely.
- Pour the soaked bread evenly into the prepared baking dish, pressing down lightly to compact the mixture.
Baking the Bread Pudding
- Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center.
- Check doneness by inserting a toothpick or knife into the center: it should come out mostly clean with some moist crumbs attached.
- Remove the bread pudding from the oven and allow it to cool for at least 10 minutes on a wire rack. This resting period helps the pudding set perfectly.
Making the Brandy Sauce
While the pudding is baking, let’s prepare the luxurious brandy sauce that elevates this dessert to an indulgent experience.
- In a heavy-bottomed saucepan over medium heat, melt ½ cup unsalted butter until foaming.
- Add 1 cup light brown sugar and a pinch of salt, stirring constantly until the sugar dissolves and the mixture becomes smooth.
- Slowly stir in 1 cup heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 5 minutes.
- Remove from heat and carefully whisk in ¼ cup brandy and 1 teaspoon vanilla extract for a warm, aromatic finish.
- Let the sauce cool slightly before serving to thicken to a velvety consistency.
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | ½ cup | Melted |
| Light brown sugar | 1 cup | Adds sweetness |
| Heavy cream | 1 cup | For rich creaminess |
| Brandy | ¼ cup | Provides signature warmth |
| Vanilla extract | 1 teaspoon | Enhances flavor |
| Salt | Pinch | Balances sweetness |
Serve the warm bread pudding with a generous drizzle of the brandy sauce for a perfect harmony of flavors and textures.
Serving Suggestions
To enjoy our Bread Pudding With Brandy Sauce at its best, consider the following serving ideas that enhance its rich flavors and elevate the dessert experience.
- Serve Warm for Maximum Comfort
Bread pudding is at its most indulgent when served warm. Use oven mitts to transfer the pudding from the baking dish onto individual plates immediately after baking. Warm slices release the aromas of vanilla and cinnamon, while the texture remains soft and moist.
- Drizzle Generously With Brandy Sauce
Spoon the creamy brandy sauce over each serving right before presenting. The sauce should be warm or at room temperature for smooth pouring. The warmth of the sauce brings out the subtle notes of brandy, balancing sweetness and richness perfectly.
- Add a Dollop of Whipped Cream or Ice Cream
For added decadence, top the pudding with a scoop of vanilla ice cream or a dollop of freshly whipped cream. These cold, creamy accents contrast beautifully with the warm pudding and sauce, offering a pleasing temperature and texture balance.
- Garnish with Fresh Fruit or Nuts
Fresh berries such as raspberries or sliced strawberries add a pop of color and a lightly tart contrast. Toasted pecans or walnuts provide a satisfying crunch and complement the nutmeg and cinnamon spices in the pudding.
- Pair with a Hot Beverage
Complement this dessert with a cup of bold coffee, chai tea, or a glass of dessert wine such as a late harvest Riesling to round out the meal with cozy and rich flavor profiles.
| Serving Element | Purpose | Notes |
|---|---|---|
| Warm Bread Pudding | Enhances aroma and soft texture | Serve immediately after baking |
| Brandy Sauce | Adds richness and moistness | Best served warm or room temperature |
| Whipped Cream or Ice Cream | Creates temperature and texture contrast | Vanilla flavor recommended |
| Fresh Berries | Provides tartness and vibrant color | Raspberries and strawberries suggested |
| Toasted Nuts | Adds crunch and complements spices | Pecans or walnuts preferred |
| Hot Beverages | Complements rich dessert | Coffee, chai, or sweet dessert wine |
With these Serving Suggestions, we ensure each bite of this Bread Pudding With Brandy Sauce is a harmonious delight of texture and flavor.
Make-Ahead Tips
To enjoy our Bread Pudding With Brandy Sauce with minimal effort on the day of serving, preparation in advance is key. Here are our top make-ahead recommendations to preserve flavor, texture, and convenience:
Prepare and Assemble Ahead
- Cut and cube the bread at least 1 day in advance. Store in an airtight container to keep it slightly dry, which improves custard absorption.
- Mix the custard base (eggs, milk, cream, vanilla, spices) the night before. Refrigerate in a sealed bowl to let the flavors develop.
- Combine the bread cubes and custard in your baking dish, cover tightly, and refrigerate for up to 24 hours. This slow soak enhances richness and moistness.
Baking & Storing
- Bake the pudding just before serving or up to one day before. Cool completely at room temperature.
- Cover tightly with plastic wrap or foil, then refrigerate.
- To reheat, warm the pudding in a 350°F (175°C) oven for 20-25 minutes until heated through and slightly crisp on top.
Brandy Sauce Preparation and Storage
- Prepare the brandy sauce up to 3 days in advance.
- Store in an airtight jar or container in the refrigerator.
- Gently reheat the sauce in a saucepan over low heat, stirring occasionally to regain its smooth, velvety texture.
- Add a splash of cream or brandy while reheating if it thickens too much.
| Step | Timing | Storage Tips |
|---|---|---|
| Bread Cubing | 1 day ahead | Airtight container, room temp |
| Custard Prep | Night before | Sealed bowl, refrigerated |
| Soak Bread in Custard | Up to 24 hours before bake | Covered baking dish, refrigerated |
| Baking | Same day or 1 day ahead | Cool then cover, refrigerate |
| Brandy Sauce Prep | Up to 3 days ahead | Airtight jar, refrigerated |
Final Serving Tips
- Always serve bread pudding warm to highlight the custard’s creaminess and the sauce’s smooth richness.
- For best results, reheat the pudding and sauce separately, then drizzle the warm brandy sauce over the pudding just before serving.
Storage and Reheating
Proper storage and reheating of our Bread Pudding With Brandy Sauce ensures every bite remains as indulgent as freshly made. Follow these precise steps to maintain texture and flavor.
Storing Bread Pudding
- Cool Completely: Allow the bread pudding to cool to room temperature after baking. This prevents condensation and sogginess during storage.
- Cover Tightly: Wrap the baking dish securely with plastic wrap or transfer the pudding into an airtight container.
- Refrigerate Promptly: Store it in the refrigerator for up to 4 days. Avoid leaving the pudding out at room temperature for extended periods.
- Freezing Option: For longer storage, freeze the bread pudding in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Storing Brandy Sauce
- Cool and Store: Let the brandy sauce cool to room temperature.
- Use Airtight Containers: Transfer into a glass jar or airtight container.
- Refrigeration Time: Store in the refrigerator for up to 3 days.
- Do Not Freeze: We recommend not freezing the sauce, as its texture can change upon thawing.
Reheating Instructions
We want to heat the bread pudding and brandy sauce without sacrificing their creamy texture and rich flavor.
| Item | Method | Temperature | Time | Notes |
|---|---|---|---|---|
| Bread Pudding | Oven | 325°F (165°C) | 20-25 minutes | Cover loosely with foil to prevent drying |
| Bread Pudding | Microwave | Medium power | 1-2 minutes | Use short bursts, cover to retain moisture |
| Brandy Sauce | Stovetop/Saucepan | Low heat | 3-5 minutes | Stir frequently to avoid burning |
| Brandy Sauce | Microwave | Medium power | 30 seconds | Stir halfway through heating |
Tips for Optimal Results
- Avoid Overheating: Overheating can cause the custard to curdle or dry out. Gentle heat is key.
- Add Moisture if Needed: If bread pudding is slightly dry, add a splash of heavy cream before reheating.
- Reheat Separately: Warm the bread pudding and brandy sauce separately to control temperature and texture.
- Serve Immediately: Drizzle reheated warm brandy sauce over the warm bread pudding right before serving to savor the full flavor depth.
Conclusion
This bread pudding with brandy sauce recipe offers a delicious way to turn simple ingredients into a memorable dessert. Its rich flavors and comforting texture make it perfect for any occasion, whether a cozy family dinner or a special celebration.
By following the steps and tips we’ve shared, you’ll enjoy a dessert that’s both impressive and satisfying. We’re confident this recipe will become a favorite in your kitchen, delivering warmth and indulgence with every bite.
Frequently Asked Questions
What is bread pudding with brandy sauce?
Bread pudding with brandy sauce is a classic dessert made by soaking stale bread in a rich custard, baking it, and serving it with a smooth, flavorful brandy-infused sauce. It’s warm, comforting, and perfect for special occasions.
What ingredients do I need for bread pudding with brandy sauce?
You need stale French bread or brioche, eggs, whole milk, heavy cream, vanilla, cinnamon, nutmeg, and optional dried fruit for the pudding. For the sauce, use unsalted butter, light brown sugar, heavy cream, brandy, vanilla extract, and salt.
Can I use fresh bread instead of stale bread?
Stale bread is best because it soaks up the custard better without becoming mushy. If using fresh bread, dry it in the oven for a few minutes until slightly firm before using.
What equipment is essential for making this dessert?
Use a 9×13-inch baking dish, mixing bowls, whisk, measuring cups/spoons, a heavy-bottomed saucepan, rubber spatula, oven mitts, and a cooling rack. Optional tools include an electric mixer and a sifter.
How do I store leftover bread pudding and brandy sauce?
Cool bread pudding completely, cover tightly, and refrigerate for up to 4 days or freeze up to 1 month. Store brandy sauce in the fridge in an airtight container and avoid freezing.
What’s the best way to reheat bread pudding and sauce?
Reheat bread pudding gently in the oven or microwave to keep it moist, adding a splash of cream or milk if needed. Warm the brandy sauce gently on the stove before serving.
Can I prepare bread pudding in advance?
Yes, bread can be cubed and custard mixed up to 24 hours before baking. The brandy sauce can be made up to 3 days ahead and reheated before serving.
How should I serve bread pudding with brandy sauce?
Serve it warm with generous drizzles of brandy sauce. Add whipped cream, vanilla ice cream, fresh berries, or toasted nuts for extra flair and texture.
Is brandy sauce alcoholic?
Yes, brandy sauce contains brandy, which adds flavor and richness. The alcohol partially cooks off during preparation, leaving a smooth, boozy taste.
Can I make this dessert without alcohol?
Yes, substitute the brandy with additional cream or use vanilla or bourbon flavoring for a non-alcoholic version that still tastes delicious.