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| COGNAC AND CURRANT BREAD PUDDING WITH CARAMEL SAUCE |
| 8 Servings |
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| Ingredients |
1 c Currant Raisins
1/2 c High Quality Cognac
12 oz Bread (1 baguette or 1/2 loaf white bread, Brioche
may be substituted)
2/3 stick Butter, melted
1 1/2 c Milk
1 1/2 c Cream
4 Eggs
2/3 c Sugar
1 t Salt
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| Ingredients for Caramel Sauce |
1/2 c Sugar
1/4 c Water
To taste Cream and Butter
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| Method |
| Macerate and soak the raisins in the cognac and soak for
1 to 2 hours.
Dice the bread into 1 inch irregular-shaped cubes.
Melt the butter and pour it over the diced bread allowing it
time to soak in.
Blend the remaining ingredients and toss with the bread mixture.
Add the raisins and cognac.
Allow the entire mixture to sit for 2 hours before using.
Butter and sugar molds, then add the filling. (Any baking
mold will do). If baking in individual molds, cook at 450
degrees for 20 to 25 minutes. For a single large mold, cook
at 350 to 375 degrees for 45 minutes to 1 hour. |
| Method |
| Cook sugar on low heat until it begins to caramelize.
Remove from heat and slowly add water.
Finish by whisking in cream and butter.
Serve over the Bread Pudding |
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