We've been making this Brennan's Bread Pudding for so many years, our Brennan's cookbook is stained and getting hard to read, so I made this page. We bought our Brennan's cook book at the Brennan's in Dallas, I think in the late sixties or early seventies.
| Qty | Meas | Descr |
|---|---|---|
| 10 | Slices | Day old bread broken into pieces |
| 4 | C. | Milk, scalded |
| 1 | C. | Cream |
| 4 | Eggs | |
| 1 | C. | Sugar |
| 1 | Tsp | Vanilla |
| 1 | Tsp | Cinnamon |
| 1/2 | Tsp | Nutmeg |
| 1/4 | C. | Butter, melted |
| 1/2 | C. | Seedless Raisins |
Combine bread, milk, and cream.
Beat eggs, add sugar, and mixs well.
Stir in bread mixture and add vanilla, cinnamon, and nutmeg.
Stir in butter and raisins.
Pour into buttered 2 quart baking dish, set in pan of warm water about 1 inch deep.
Bake in 350 oven for 1 hr. or until knife inserted in center comes out clean.
Makes 8 servings.
| Qty | Meas | Descr |
|---|---|---|
| 8 | Egg yolks | |
| 1 | C. | Sugar |
| 1 | Tsp | Vanilla |
| 1-1/2 | C. | Milk |
| 1 | Tbsp | Corn starch |
| 1/4 | C. | Water |
| 1-1/2 | oz. | Brandy |
In saucepan slightly beat egg yolks then add sugar, vanilla, milk and blend well.
Cook over low heat until mixture comes to a boil.
Blend cornstarch in water and stir into hot mixture, continue cooking until thickened.
Remove from heat and stir in brandy.
Serve when cooled.