Brandy Bread and Butter Pudding

Preparation info

  • Yield: 1 pan, 11 × 9 inches , or

    12

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Brandy bread and butter pudding is very rich; it must be left to soak long enough before baking for the cream mixture to thoroughly penetrate the bread. If you are in a hurry, or want a less rich pudding, replace the cream with half-and-half or milk, adding it all at once, and omit the soaking step. This express-method pudding should be served with plenty of the brandy-flavored whipped cream.