Another food from the South. Grits? Bread Pudding? What’s next, greens?
a) you don’t have to follow directions exactly like baking but it will still turn out
b) you can easily make it your own and switch up the flavors – since the taster loves apple desserts and brandy is the official drink of Wisconsin (that may or may not be true, not sure) I decided to go with an apple bread pudding with brandy sauce.
Warning: Not as healthy as Holly’s lovely version…..just saying.
about 10 cups (8? I forgot to measure) of stale bread – I used a mixture of French and cinnamon sugar swirl bread
4 cups whole milk, not skim, not 2%. whole.
1 1/2 cup sugar
8 Tbsp butter, melted – that would be a whole stick folks
2 tsp vanilla
2 Honeycrisp apples, peeled and chopped
Combine all ingredients and pour into a greased 9 x 13 pan. Place into non-preheated oven and bake at 350 degrees for about an hour, until the top is golden brown and you can’t take the delicious smell anymore!
8 Tbsp butter (again, that is ANOTHER stick of butter)
1 1/2 cup powdered sugar
2 egg yolks
1/2 cup brandy
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in brandy and stir. Serve over warm bread pudding. (Can easily be re-heated in microwave in case you don’t want to eat it all in the same sitting!)
This was the tasters birthday treat and we have been loving this bread pudding for WAY too many nights now…I’m hoping it will be gone soon Someone please come and help us eat it!!!!