The Black Labrador is located in Houston, TX. This is a wonderful recipe for bread pudding, and the Brandy Cream Sauce adds a very nice touch! This recipe was originally spotted in the Houston Chronicle.
Black Labrador Bread Pudding
This bread pudding is really good! Everyone will love it!
- 2 apples preferably the Granny Smith
- 1 tablespoon fresh Lemon Juice
- 1/2 cup plus 1 tablespoon Brown Sugar
- 1 teaspoon ground cinnamon, divided
- 1 1/2 loaves French Bread large loaves not Baguettes
- 3 1/2 cups Milk
- 1/2 cup Granulated Sugar
- 5 Eggs
- 1/4 cup Brandy
- 1/4 teaspoon Almond Flavoring
- 1/2 teaspoon ground Nutmeg
- 3/4 cup raisins
- 3/4 cup Apricot Preserves
- Brandy Cream Sauce see below
Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate overnight before using.
Preheat oven to 350 degrees. Remove crust from 1 loaf french bread and slice lengthwise down the middle, then cut into 8 pieces. Pour milk into a small pot and add granulated sugar; bring to a boil. Beat eggs, brandy and almond flavoring together. Whisk in a little of the hot milk, then add remainder, whisking until mixed.
Layer half the bread pieces in a 9 inch square pan; pour half the liquid mixture over it. Mash mixture with your hands, then pat down into a layer.
Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread. Remove crust from remaining bread; cut bread into 1 1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top. Bake 25 minutes. Remove from oven; glaze with apricot preserves.
Cut bread pudding into servings; place each serving in a bowl. Pour Brandy Cream Sauce over each serving; serve hot. Makes 9 servings.Print Recipe