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Breakfast Bread Pudding With Brandied Butter Sauce
Description:
A decadently rich way to use up leftover breads, coffeecakes, muffins etc. Ingredients: 1 (10 oz.) loaf, stale French bread or 10 oz. of any leftover stale bread broken in pieces 4 c. milk (or 1/2 milk, 1/2 cream) 1 c. sugar 4-8 tbsp. butter, melted 2 tbsp. vanilla 1 c. raisins 1 c. chopped pecans 1 tsp. cinnamon 1 tsp. nutmeg —Butter sauce: — 1/2 c. butter 1 1/2 c. powdered sugar 1 egg, yolk or whole egg 2T .brandy (or to taste) Directions: Combine all ingredients-except for butter sauce, (mixture should be moist, but not soupy). Pour into a buttered 9x9 inch baking dish. Place on middle rack of non-preheated oven. Bake at 350 for about 1 hour and 15 minutes, or until top is golden brown. Serve warm with sauce. Reheat in water bath in oven. 20 servings.  Recipe Summary: Yield: 20 Prep Time: 20 minutes Cook Time: Bake at 350 for about 1 hour and 15 minutes, or until top is golden brown. Comments: Other recipes by Pennsbury Inn: Amish Friendship Bread | |
Recipe Provided By:
Pennsbury Inn Chadds Ford, PA  Detailed Listing | Website Chadds Ford Bed and Breakfast Inns |