Mother's® Bread Pudding
*This is a recipe from Motherís Restaurant in New Orleans, broken down to regular family sized quantities

5 cups stale French bread
1 tablespoon brandy
2 whole eggs
1 ½ cups whole milk
1 tbs. brown sugar
½ cup granulated sugar
¾ cup fruit cocktail (in syrup)
1/2 teaspoon nutmeg, ground
1 ½ teaspoons cinnamon, ground
1 ½ teaspoons pure vanilla (triple this amount if imitation)
¼ cup butter, softened to room temperature
Oven: 350 °

Lightly grease the bottom and sides of a deep baking pan with butter. Combine all
ingredients in a large mixing bowl and mix until all the bread is broken into small pieces. Pour mixture into baking pan and bake approximately 90 minutes, until edges and top are browned. May be served hot, or cool to warm or cold. Top with buttered brandy sauce (see below.)

 Motherís ® Buttered Brandy Sauce

¼ cup butter, clarified
1/8 tsp. cinnamon, ground
1 pinch nutmeg, ground
1 teaspoon dark brown sugar
1 teaspoon brandy
1 teaspoon Kamora
Combine all ingredients in a medium saucepan. Raise to a boil and hold warm (in a double boiler or pot set in another pot with hot water.).

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