Best 4 Brandied Cinnamon Bread Pudding Recipes

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Brandied cinnamon bread pudding is an indulgent and comforting dessert that combines the flavors of warm spices, sweet brandy, and soft, custard-soaked bread. This classic dish is a delightful way to use up leftover bread and is perfect for special occasions or cozy gatherings. With its rich and creamy texture, delicate aroma, and the perfect balance of sweetness and spice, brandied cinnamon bread pudding is sure to satisfy your cravings.

Here are our top 4 tried and tested recipes!

CINNAMON-RAISIN BREAD PUDDING



Cinnamon-Raisin Bread Pudding image

This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

Steps:

  • Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE-BRANDY BREAD PUDDING WITH CINNAMON WHIPPED CREAM



Chocolate-Brandy Bread Pudding With Cinnamon Whipped Cream image

Another chocolate bread pudding to add to my collection. Made it for Thanksgiving dessert and it was a huge hit. The best thing is that cinnamon whipped cream tastes great with pumpkin and apple pie too! This one is not quite as decadent as the dark chocolate version I have posted. Note: I used a loaf of Hawaiian sweet bread but any quality white or sweet bread will do.

Provided by PBShakes

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter, melted
2 1/4 cups half-and-half
1/3 cup brandy
3 cups semi-sweet chocolate chips, divided
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon, divided
4 large eggs
1 teaspoon vanilla extract
1 pinch salt
6 cups crustless country white bread, cut into 1/2 cubes
2 cups chilled whipping cream
2 tablespoons sugar

Steps:

  • Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
  • Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
  • Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
  • Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
  • Whisk in eggs, then vanilla and salt.
  • Stir in bread. Let stand 30 minutes.
  • Spread half of pudding mixture in prepared dish.
  • Sprinkle with 2 cups chocolate chips.
  • Cover with remaining pudding mixture.
  • (Can be made one day ahead. Cover and Chill)
  • Preheat oven to 350.
  • Bake pudding uncovered until puffed and firm in center, about 45 minutes.
  • Remove from oven; let cool 10 minutes.
  • Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
  • Spoon pudding into bowls. Top with whipped cream.

Nutrition Facts : Calories 1077.9, Fat 71.4, SaturatedFat 42.2, Cholesterol 288.4, Sodium 395.1, Carbohydrate 99.5, Fiber 6, Sugar 69.7, Protein 14.7

CINNAMON BREAD PUDDING



Cinnamon Bread Pudding image

From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

12 slices cinnamon bread, crusts removed
3 ounces semisweet chocolate, chopped
2 cups half-and-half cream
1 cup milk
4 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract

Steps:

  • Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

DRUNKEN BRANDY-PEACH BREAD PUDDING



Drunken Brandy-Peach Bread Pudding image

Categories     Bread     Sauce     Dessert     Bake     Peach     Brandy     Boil

Yield serves 12 to 14 with leftovers

Number Of Ingredients 14

Peach Bread Pudding
2 cups granulated sugar
4 cups half-and-half or heavy whipping cream
1 teaspoon ground cinnamon
3 large eggs
1 loaf challah or French bread, cut or torn into 2-inch chunks
3 cups chopped fresh peaches (about 6 peaches)
1 cup pecan halves
Peach Brandy Sauce
1/2 cup (1 stick) unsalted butter
1 cup firmly packed golden brown sugar
1 large egg
Pinch of kosher salt
1/4 cup peach brandy or liqueur of your choice

Steps:

  • TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
  • Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
  • Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
  • Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
  • TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
  • do it early
  • The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.

Tips:

  • Use high-quality ingredients for the best flavor. This means using fresh bread, eggs, milk, and spices.
  • Don't overmix the batter. Overmixing will make the bread pudding tough.
  • Bake the bread pudding in a water bath. This will help to prevent the pudding from drying out.
  • Allow the bread pudding to cool slightly before serving. This will help to set the pudding and make it easier to slice.
  • Serve the bread pudding with your favorite toppings. Some popular toppings include whipped cream, ice cream, caramel sauce, or fresh fruit.

Conclusion:

Brandied cinnamon bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it is also a popular dish to serve at potlucks and holiday gatherings. With its rich and flavorful custard, tender bread, and warm spices, brandied cinnamon bread pudding is sure to be a hit with everyone who tries it.

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