Milk Punch Bread Pudding with Brandy Hard Sauce

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.

Milk Punch Bread Pudding with Brandy Hard Sauce
Yields: 1 cup
  • ½ cup unsalted butter, softened
  • 1¼ cups confectioners’ sugar
  • 2 tablespoons brandy
  • ½ teaspoon kosher salt
  1. In a medium bowl, beat butter with a mixer at medium speed until creamy. Add confectioners’ sugar, brandy, and salt, beating until smooth. Serve immediately.



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