Milk Punch Bread Pudding with Brandy Hard Sauce
Yields: 8 to 10 servings
  • 4 tablespoons unsalted butter, melted and divided
  • 16 cups (1-inch) cubed French bread 2 cups whole milk
  • 2 cups heavy whipping cream
  • 1 cup plus 1 tablespoon firmly packed light brown sugar, divided
  • 2 large eggs
  • 2 large egg yolks
  • 2½ tablespoons brandy
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 1 cup dried tart cherries
  • Brandy Hard Sauce (recipe follows)
  • Garnish: ground nutmeg
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Grease a 2-quart baking dish with 1 tablespoon melted butter.
  2. Place bread on prepared baking sheet. Bake until crisp, 15 to 20 minutes.
  3. In a large bowl, whisk together milk, cream, 1 cup brown sugar, eggs, egg yolks, brandy, vanilla, salt, nutmeg, and remaining 3 tablespoons melted butter. Gently stir in bread and cherries; let soak in refrigerator until liquid is mostly absorbed, about 30 minutes.
  4. Spoon mixture into prepared baking dish; sprinkle with remaining 1 tablespoon brown sugar.
  5. Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Serve warm with Brandy Hard Sauce. Garnish with nutmeg, if desired.
Recipe by Louisiana Cookin at