Best Cognac Sauce For Bread Pudding Recipes

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COGNAC SAUCE FOR BREAD PUDDING



Cognac Sauce for Bread Pudding image

Make and share this Cognac Sauce for Bread Pudding recipe from Food.com.

Provided by Sherrybeth

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup butter, softened (not margarine)
2 cups powdered sugar, sifted
1/4 cup cognac, good quality
1 teaspoon vanilla

Steps:

  • Beat the butter with a mixer until it is fluffy.
  • Gradually add sugar 1/2 cup at a time and beating well after each addition.
  • Slowly add Cognac and vanilla and mix until smooth.

Nutrition Facts : Calories 1173, Fat 61.5, SaturatedFat 38.9, Cholesterol 162.7, Sodium 437.7, Carbohydrate 159.8, Sugar 157.1, Protein 0.6

COGNAC SAUCE



Cognac Sauce image

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.

Provided by Dancer

Categories     Sauces

Time 40m

Yield 1 c.

Number Of Ingredients 8

2 tablespoons butter
2 large shallots, minced
1 clove garlic, minced
2 tablespoons cognac
1/2 cup brown stock
1/2 cup heavy cream
1 cup sliced mushrooms
salt & freshly ground black pepper

Steps:

  • Melt the butter in a heavy medium-size saucepan over medium heat.
  • Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
  • Then add the cognac and flame.
  • To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
  • Holding the pan away from you, allow the flames to die down naturally.
  • Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
  • Add the mushrooms and continue to simmer 3 to 5 minutes more.
  • Season with salt and pepper and serve immediately.

CHEF POINT CAFé BREAD PUDDING RECIPE - (4.1/5)



Chef Point Café Bread Pudding Recipe - (4.1/5) image

Provided by lauramae

Number Of Ingredients 14

1 (1-pound, 6-ounce) loaf Texas toast bread, divided
1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
4 Eggs
1/2 teaspoon vanilla extract
Cognac Sauce (recipe follows)
Makes about 13/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac

Steps:

  • Preheat oven to 375°. Generously spray a deep 13x9-inch baking dish with baking spray. Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread. In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked. Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak bread completely. Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil. Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours. Reheat in a 300°F oven for 20 to 30 minutes, or until warm. Cut, and serve topped with Cognac Sauce. Cognac Sauce Makes about 13/4 cups 1/2 cup butter 1 cup sugar 2 cups water, divided 2 tablespoons cognac Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

BREAD PUDDING W/ COGNAC SAUCE RECIPE



BREAD PUDDING W/ COGNAC SAUCE Recipe image

Provided by lupita

Number Of Ingredients 14

cognac sauce
1 stick butter
2 cups confectioner's sugar
1/4 cup cognac
Cream butter and sugar. Gradually add cognac.
2 cups milk
1/2 stick butter
1/2 cup sugar
4 cups French Bread cubes, a day old
1/2 cup raisins
2 eggs, beaten
1/8 tsp salt
1/2 tsp nutmeg
1 tsp. vanilla

Steps:

  • 1. Scald milk. Melt butter in milk, Stir in sugar. 2. Pour over bread and raisins. Let stand 15. minutes. 3. Add beaten eggs, salt, nutmeg, and vanilla. 4. Bake in well greased 1 1/2 quart dish at 350 for 35-40 minutes.

HARD SAUCE FOR BREAD PUDDING OR CAKE



Hard Sauce for Bread Pudding or Cake image

This is a Great Depression recipe that's been in the family recipe files for an age. I remember my mom steaming leftover pound cake and serving this sauce hot on the side.

Provided by Aroostook

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup sugar
2 tablespoons softened butter
2 tablespoons cornstarch
1/4 teaspoon salt
3 tablespoons cold water (to dampened above ingredients.)
1 cup hot water
1 teaspoon vanilla
1/2 teaspoon cider vinegar

Steps:

  • Mix sugar, butter, cornstarch, salt and cold water together in a small sauce pan.
  • Add hot water and cook over medium heat, stirring constantly until thickened.
  • Add vinegar and vanilla.
  • Serve hot over warm bread pudding or warm pound cake.

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