bread pudding with cognac sauce

Recipe by
Lynette !
Gulf Breeze, FL

Unlike most Southern bread puddings, this one doesn't have a bourbon sauce. This one originates from North Carolina and has a cognac sauce.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For bread pudding with cognac sauce

  • 2 c
    milk
  • 1/4 c
    butter
  • 1/2 c
    sugar
  • 4 c
    cubed French bread
  • 1/2 c
    raisins
  • 1/2 c
    chopped pecans, optional
  • 1/4 c
    shredded coconut
  • 2 lg
    eggs, beaten
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    ground nutmeg
  • 1/8 tsp
    salt
  • COGNAC SAUCE
  • 1/2 c
    butter, softened
  • 2 c
    sifted powdered sugar
  • 1/4 c
    cognac

How To Make bread pudding with cognac sauce

  • 1
    Combine the milk and butter in a medium saucepan; cook over medium heat until the butter melts, stirring occasionally. Add the sugar and cook over medium heat, stirring constantly, until the sugar dissolves. Remove from heat and set aside.
  • 2
    Combine the French bread cubes, raisins, and pecans in a large bowl; toss gently. Pour reserved milk mixture over the bread mixture, stirring gently. Add the coconut, eggs, vanilla, nutmeg and salt; stir gently.
  • 3
    Spoon the mixture into a greased 1 1/2 quart souffle dish. Bake, uncovered, at 350ºF for 50 to 60 minutes or until set.
  • 4
    Meanwhile, make the cognac sauce. Beat the butter with an electric mixer at medium until fluffy; gradually add the sugar, beating well. Add the cognac and beat until smooth.
  • 5
    Serve warm with the cognac sauce.

Categories & Tags for Bread Pudding with Cognac Sauce:

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