bread pudding with cognac sauce
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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
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2 cmilk
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1/4 cbutter
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1/2 csugar
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4 ccubed French bread
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1/2 craisins
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1/2 cchopped pecans, optional
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1/4 cshredded coconut
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2 lgeggs, beaten
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1 tspvanilla extract
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1/2 tspground nutmeg
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1/8 tspsalt
- COGNAC SAUCE
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1/2 cbutter, softened
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2 csifted powdered sugar
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1/4 ccognac
How To Make bread pudding with cognac sauce
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1Combine 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.
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2Combine 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.
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3Spoon the mixture into a greased 1 1/2 quart souffle dish. Bake, uncovered, at 350ºF for 50 to 60 minutes or until set.
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4Meanwhile, 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.
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5Serve warm with the cognac sauce.
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Categories & Tags for Bread Pudding with Cognac Sauce:
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