What I Made: Eggnog Bread Pudding with Brandy Sauce

Oh hello there darlings!

Today I'm back with a very delectable little dessert recipe I made for some friends who came over for a visit last week.  It's winter, so naturally I love warm, brown-sugary, ooey gooey, bready desserts.  Who doesn't?  I promise this one will satisfy all your taste-buds and give you the warm fuzzies on the inside.  I first partook of this scrumptious little delight last winter when my mom opened up the Paula Deen cookbook and made it for us.  Of course, being the experimenter that I am, I had to change it up just a bit - my version calls for Eggnog (or flavored creamer and some cinnamon and spice).  Even better, it's so simple to make and really doesn't take much expertise in the kitchen if baking is really not your thing.  So without further ado:

* Adapted from here

Ingredients:
2 cups granulated sugar 
5 large beaten eggs 
2 cups eggnog (if you don't have eggnog, you can use 1 cup of whole milk with another cup of flavored coffee creamer - The Bailey's Irish Cream kind is delicious!)
2 teaspoons pure vanilla extract 
1 teaspoon cinnamon
1/2 teaspoon nutmeg 
3 cups cubed french bread, allow to stale overnight in a bowl
1 cup packed light brown sugar 
1/4 cup (1/2 stick) butter, softened  
1 cup chopped pecans

SAUCE: 
1 cup granulated sugar 
1/2 cup (1 stick) butter, melted 
1 egg, beaten 
2 teaspoons pure vanilla extract 
1/4 cup brandy

Tahitian vanilla gelato - (I found mine at Wegman's)


Directions:

1.  Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
2.  Mix together granulated sugar, eggs, and eggnog in a bowl; add vanilla, cinnamon, and nutmeg. Pour over cubed bread and let sit for 10 minutes.
3.  In another bowl, mix and crumble together brown sugar, butter, and pecans.
4.  Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.


For the sauce: 
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. 

Cut a piece of bread pudding (warm up if needed), top with vanilla gelato, and drizzle your brandy sauce on top.  

Bon Appetit!  

PS - Thanks for all the suggestions you gave for my dinner party this past Saturday.  The whole night went off like a hit, but more on that another day :-)

Love Bunches,