Marty Cosgrove’s Fabulous Bread Pudding
| Marty Cosgrove's Fabulous Bread Pudding | Print |
Recipe type: Bread Pudding
Recipe By: Alice Morrow
Ingredients
- 15-18 slices bread, oven dried, broken into small pieces or leftover cinnamon rolls or plain rolls
- 6 eggs
- 2 c. white sugar
- 1 qt. heavy cream
- 1 qt. milk
- 1 T. nutmeg
- 1 T. cinnamon
- 1 c. butter, melted and divided
- 1 T. vanilla
Instructions
- Preheat oven 350. Place bread in 13x9” pan.
- In medium mixing bowl, beat eggs and sugar. Add cream and milk. Mix well.
- Add spices, ½ c. butter and vanilla. Mix well.
- Pour over bread pieces.
- Bake until firm and golden, about 25-30 minutes. Remove from oven.
- Pour remaining butter over top.
| Marty Cosgrove's Fabulous Bread Pudding | Print |
Recipe type: Topping
Recipe By: Alice Morrow
Ingredients
- 2 c. sugar
- ½ c. heavy cream
- 1 ½ c. chopped pecans
- ¼ c. butter
- Pinch of salt
- 1 t. vanilla
Instructions
- Combine sugar, butter, cream and salt in heavy saucepan. Cook until soft ball stage.
- Add pecans and vanilla. Pour over bread pudding.
| Marty Cosgrove's Fabulous Bread Pudding | Print |
Recipe type: Chantilly Cream
Recipe By: Alice Morrow
Ingredients
- ⅔ c. heavy cream
- 1 t. brandy
- ¼ c. sugar
- 1 t. vanilla
- 1 t. Grand Manier
- 2 T. sour cream
Instructions
- Refrigerate medium bowl and electric beaters until very cold.
- Combine cream, brandy, vanilla and Grand Manier in bowl and beat on medium speed for 1 minute.
- Add sugar and sour cream and beat just until soft peaks form, about 3 minutes. Do not overbeat.
- When serving, place some of the Chantilly cream on top of each serving.
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