My Brandy Bread Pudding with Ice Cream Sauce 😉. How to Make Bread Pudding with Brandy Sauce. Add bread crumbs and stir in liquid so the bread soaks up some of the liquid. Pour into a greased baking dish (I used a casserole dish) Top with remaining raisins and press into bread.

My Brandy Bread Pudding with Ice Cream Sauce 😉 Brandy sauce: Beat egg white until. egg yolk Add pudding mixture. Serve with sauce, ice cream or whipped. and rum or brandy. See recipes for Bread Pudding, Mincemeat bread pudding too. You can cook My Brandy Bread Pudding with Ice Cream Sauce 😉 using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of My Brandy Bread Pudding with Ice Cream Sauce 😉

  1. Prepare 100 grams of Raisins.
  2. You need 1 1/4 cup of Brandy.
  3. Prepare 600 grams of Bread, cut into chunks.
  4. Prepare 100 grams of Sultanas.
  5. You need 50 grams of Fruit & Nut Mix.
  6. Prepare 1 tsp of Butter.
  7. You need 1 1/2 pints of Full Cream Milk.
  8. You need of SAUCE.
  9. You need 2 cups of vanilla Ice Cream.
  10. It’s 1 tsp of Brandy.
  11. You need 1 tbsp of Maple Syrup.
  12. You need 4 tbsp of Evaporated Milk.

My Brandy Bread Pudding with Ice Cream Sauce 😉. Cover raisins with brandy or water. Old Fashion Bread Pudding With Caramel Sauce. Gently fold it into the first mixture.

My Brandy Bread Pudding with Ice Cream Sauce 😉 step by step

  1. Soak the raisins in the brandy in a sauce pan for an hour before..
  2. In a jug, add the vanilla ice cream and 1 tablespoon of syrup and mix ..
  3. Then as it melts, add the teaspoon of brandy and the evaporated Milk. Stir in and you have a pouring ice cream sauce for the bread pudding. Keep in the fridge until your ready to serving..
  4. Cut up or tear up day old bread enough to near fill the a greased oven dish and mix in sultanas, and fruit & nut ..
  5. Slowly bring the milk to the boil..
  6. Put the pan of sultanas soaked in brandy on the heat, mix in butter, then pour in milk. Bring to the boil and just before it bubbles, turn to low.
  7. Pour the milk and raisins mixture all over the bread mix.
  8. Place it uncovered in a preheated oven on 180°C, stir after 15 mins, turn it over with a spoon. Then carry on baking for another 20 minutes, or until it has absorbed all the milk and has a nice golden crust on top.
  9. After 20 mins it should of soaked all the milk mix up. If its still bubbly and wet, turn it over again and put back in the oven for 5 minutes..
  10. Take it out let cool. Then serve in bowls with the ice cream sauce. You could dress the top with peaches for extra flavour. Or just plain..

Cover and chill until ready to serve. Stir before spooning on the pudding. The croissant bread pudding is done when the custard is set, but still soft. Serve with the Bourbon Ice Cream Sauce. Categories: Easy Dessert Recipes Dessert Easy Baking Baking European Recipes French Recipes Bread Pudding Ice Cream Dairy Recipes Fruit.

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