Bread Pudding with Brandy Sauce

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Made with Garden Fields Unseasoned Bread Cubes.

This old-fashioned bread pudding is easy to make. The brandy sauce adds to the rich flavor, or serve the bread pudding with maple syrup for breakfast.

Ingredients for the Bread Pudding

 1 bag (8 ounces) Garden Fields Unseasoned Bread Cubes
 3/4 cup raisins
 2 Tablespoons (1/8 cup) brandy or rum
 1/3 cup brown sugar (packed)
 1 cup milk, soy milk, rice milk, or water
 4 eggs
 1 Tablespoon vegetable oil (canola oil, sunflower oil, etc.)
 1 teaspoon GF vanilla extract
 Dash of cinnamon or nutmeg (optional)

Pour the brandy over the raisins, cover, and set aside to soak (preferably overnight). In a large mixing bowl, combine the brown sugar, milk or water, eggs, oil, and vanilla extract. Beat until frothy. Grease a large bread loaf pan (7.5" x 4.25" x 3") with a dab of butter, margarine, or shortening. Layer the bread cubes and raisins in the pan (put more of the raisins at the top—they tend to sink during baking). Pour the egg mixture over the raisins. Cover lightly with foil and bake at 350°F until the eggs are set (about 1 hour). Set aside to cool.

Ingredients for the Brandy Sauce

 1/4 cup white sugar
 1/4 cup brandy
 1 Tablespoon water

Combine the ingredients in a microwave-safe mixing bowl and mix thoroughly with a fork or wire whisk. Heat the mixture in the microwave for a total of approximately 4 minutes, stopping every 1 minute to stir thoroughly. Sauce is done when it begins to thicken and bubble (as with any sugar syrup, it will thicken as it cools).

After baking, slice the bread pudding about 3/8 inch thick and pour some of the brandy sauce on top. Cover and refrigerate the unused portion. It is easier to slice when it is cold. To reheat, put a slice on a plate and microwave about 30 seconds.

© 2008 Gluten-Free Trading Co., LLC

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