Old Fashioned Bread Pudding with Hard Sauce

Bread Pudding with Hard Sauce Drizzle I am a bread pudding aficionado. If there is bread pudding on a dessert menu, I will order it without hesitation: it even trumps chocolate. Apparently bread pudding was one of those dessert staples in The New World, because there is at least one recipe in every heritage cookbook. My fiancé and I consider ourselves to be bread pudding connoisseurs – my ideal bread pudding is dense, but still fluffy, with discernable bread chunks, and a smattering of crunchy bread pieces on top. I like a hint of brandy in either the sauce or the pudding itself. Not picky at all.

I studied and compared over 15 different recipes before I settled on the recipe for the pudding and sauce below.  I chose a recipe for the pudding from “American Cookery” by Amelia Simmons, the first American Cookbook. Up until Mrs. Simmons published “American Cookery” American housewives used English cookbooks, which didn’t include practical uses for the native flora and fauna of the New World. Mrs. Simmons book included “receipts”, or recipes, for this new civilization and recorded our fledgling culture for posterity.

Bite of Bread Pudding

Most of the recipes suggested that bread pudding be accompanied by a “Hard Sauce”. It is basically icing with liquor. Yum. I made the recipe from The Joy of Cooking (First Edition).

Old Fashioned Bread Pudding with Hard Sauce

Yield: Serves 6 - 8

Old Fashioned Bread Pudding with Hard Sauce

This is a surprisingly easy dish to pull together! You will love the rich, creamy texture of the pudding and the crunchy sweet topping! Top it with brandy hard sauce and you have yourself a new favorite dessert!

Ingredients

    For the Bread Pudding:
  • 5 cups day old bread, cut into ½” cubes (I used this homemade raisin bread!!)
  • 2 cups whole milk
  • 3 eggs (extra large, lightly beaten)
  • ¾ cup sugar
  • ¼ cup butter (unsalted, melted)
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • (1 gill rosewater – I could not find this at my local farmer’s market)
  • ½ cup cream
  • ½ lb raisins (I used ½ cup tart cherries, which added a nice tart balance to the sweetness of the dish)
  • For the Topping:
  • 1 cup bread, cut into ½” cubes
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted
  • ¼ teaspoon cinnamon
  • For the Hard Sauce:
  • ¼ cup butter (unsalted)
  • 1 cup powdered sugar, sifted
  • 1 large pinch salt
  • 1 tablespoon (or more to taste) brandy
  • 1 egg (optional – I left this off because it is eaten raw)

Instructions

    For the Bread Pudding:
  1. Preheat oven to 325°. Adjust rack to the middle of the bottom half of oven.
  2. Butter an 8 x 8 baking dish. Distribute bread chunks evenly in the dish and sprinkle cherries evenly throughout the bread. Add Mix all ingredients after bread. Once completely incorporated, pour mixture over the bread & cherries.
  3. Cover dish and refrigerate for 20 minutes.
  4. Mix ingredients for topping and sprinkle over the top of the custard, pressing down slightly.
  5. Bake at 325° for 40-50 minutes or until custard is set. The top will brown and it will only jiggle slightly in the very center.
  6. For the Hard Sauce:
  7. Cream the butter until it is very soft.
  8. Add the sugar gradually, then the salt and beat these ingredients until they have a smooth, soft consistency. I could not get my sugar to the desired consistency, so I used the back of a wooden spoon to press the butter and sugar together until they were smooth and soft. Beat in the brandy (and optional egg) and chill the sauce thoroughly. Or serve warm :-)

Notes:

Pudding: I halved the original recipe and converted the measurements to current standards. Hard Sauce: I used 2 tablespoons of brandy, which had a definite alcohol flavor. Every recipe I read said to chill “Hard Sauce” and serve it cold, but my fiancé and I found it unpleasant to eat chilled, so I warmed it up and drizzled it over the pudding. Much better.

http://americanheritagecooking.com/2013/04/old-fashioned-bread-pudding-with-hard-sauce/

bread pudding original recipe

Amelia Simmon’s Original Recipe. Hint: f = s

 

Hard Sauce

It took every ounce of will power within me not to soak the cherries in brandy before adding them to the pudding. If you are not trying to follow an heritage recipe to the letter, then I highly recommend doing this. Divine! I would then do a nice caramel sauce or a Hard Sauce made with 1 teaspoon of vanilla in place of the brandy.

Bread Pudding with Hard SauceBread Pudding with Brandy Hard Sauce


Comments

  1. Heather says

    I love bread pudding too! Wonder how this would be with an alternative milk (almond maybe?)– I’m somewhat lactose intolerant

    • AmericanCooking22 says

      I could see bread pudding working with almond milk, but I can’t say I would want to try soy. Coconut could also be an interesting partial substitute. A lot of the richness comes from the heavy cream and milk, so you might want to add more cinnamon, nutmeg or allspice to yours. If you try it, let me know how it tastes!

  2. Rong says

    This recipe was awesome. It’s so easy (just mix all the custard ingredients together versus other recipes where you cook here, pour there) and everyone loved it so much haha. I really wasnt expecting much because it’s the first recipe I’m trying, but it was amazing! And everyone was saying it’s the best B&B pudding they’ve ever had (: Thank you so much! :D

    It was deliciously rich, and yes everyone was talking about the crispy topping (:

    Some changes I made: I added some baileys into the custard! And used another vanilla sauce because I prefer the more liquidy flowy kind (: But I’m sure yours would be amazing too :D And you’re right about serving the sauce warm! (: Thanks again for the awesome recipe!

    • AmericanCooking22 says

      I’m so, so glad that you enjoyed it! It is certainly easy…once you get past cutting up all that bread! Any time I have a bread pudding without a crispy topping, it feels like something is missing. Mmmm baileys in the custard sounds delicious! I will absolutely have to try that! I prefer the liquid flowy kind of sauce too!

Trackbacks

  1. […] For 20-ish years, if there was a molten chocolate cake or flourless chocolate cake on the menu, you could bet your life that Lindsey (that’s me) was going to order that. The first time I ordered something different it sent shock waves through the Farr Family dinner table (this was the year I discovered bread pudding). […]

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