Bertolli

Charlotte Desserts Recipe List

Nobles Restaurant

6801 Morrison Blvd., Charlotte, NC 28211
704-367-9463

COGNAC AND CURRANT BREAD PUDDING WITH CARAMEL SAUCE

8 Servings

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

Ingredients for Caramel Sauce

1/2 c Sugar
1/4 c Water
To taste Cream and Butter

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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