Dessert Recipes

Bread Pudding with Brandy Sauce

Bread Pudding with Brandy Sauce

Yield: about 2 cups Brandy Sauce



  • 8 slices day-old bread, broken in pieces
  • 4 cups milk, heated
  • 1 cup light cream or Half-and-Half
  • 4 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup seedless raisins

Brandy Sauce

  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 tablespoons brandy*


  1. Pudding: Heat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
  2. In a large bowl, combine bread, milk and cream.
  3. In a medium bowl, beat eggs slightly. Stir in sugar. Add bread mixture. Stir in vanilla, nutmeg, cinnamon, butter and raisins.
  4. Pour into prepared baking dish. Set in a larger shallow pan. Pour hot water into larger pan (depth of 1 inch).
  5. Bake for 1 hour, or until a knife inserted in center comes out clean. Serve warm, with Brandy Sauce.
  6. Brandy Sauce: In a small saucepan, beat egg yolks slightly.
  7. Add sugar, vanilla extract and milk; blend well. Cook over low heat, stirring until mixture boils.
  8. In a small bowl, blend cornstarch and water until smooth. Stir into hot mixture. Cook, stirring, until thickened.
  9. Remove from heat and stir in brandy.
  10. Serve slightly warm or chilled.


* May substitute 1 teaspoon brandy extract


Photo credit: (c) Can Stock Photo / bhofack2

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