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Bread pudding in bowls.

Marty Cosgrove’s Fabulous Bread Pudding



Marty Cosgrove's Fabulous Bread Pudding
Recipe type: Bread Pudding
Recipe By:
  • 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
  1. Preheat oven 350. Place bread in 13x9” pan.
  2. In medium mixing bowl, beat eggs and sugar. Add cream and milk. Mix well.
  3. Add spices, ½ c. butter and vanilla. Mix well.
  4. Pour over bread pieces.
  5. Bake until firm and golden, about 25-30 minutes. Remove from oven.
  6. Pour remaining butter over top.
Marty Cosgrove's Fabulous Bread Pudding
Recipe type: Topping
Recipe By:
  • 2 c. sugar
  • ½ c. heavy cream
  • 1 ½ c. chopped pecans
  • ¼ c. butter
  • Pinch of salt
  • 1 t. vanilla
  1. Combine sugar, butter, cream and salt in heavy saucepan. Cook until soft ball stage.
  2. Add pecans and vanilla. Pour over bread pudding.
Marty Cosgrove's Fabulous Bread Pudding
Recipe type: Chantilly Cream
Recipe By:
  • ⅔ c. heavy cream
  • 1 t. brandy
  • ¼ c. sugar
  • 1 t. vanilla
  • 1 t. Grand Manier
  • 2 T. sour cream
  1. Refrigerate medium bowl and electric beaters until very cold.
  2. Combine cream, brandy, vanilla and Grand Manier in bowl and beat on medium speed for 1 minute.
  3. Add sugar and sour cream and beat just until soft peaks form, about 3 minutes. Do not overbeat.
  4. When serving, place some of the Chantilly cream on top of each serving.
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