Brenham House Bread Pudding has been made in so many variations over the last seven years! There really is no right or wrong way to make a bread pudding. In the olden days bread pudding was a sweet way to use up stale bread. Throwing out food was just not done. The funny thing is that the stale bread really does soak up the yummy milk and egg mixture well. Creativity is where the fun begins! You can add fruit, chocolate chips, or nuts to your bread pudding. Brown sugar topping, or cream cheese are also great add on choices. Then there are the wonderful toppings to add to your bread pudding after it comes out of the oven. White chocolate cream sauce, brandy or bourbon cream sauce, strawberry syrup or maple syrup or just powdered sugar sprinkled on top! The sky is the limit on the many combinations you can make. But the recipe I really like and seem to make over and over, as a morning dessert for our guests, is this very simple Brenham House Bread Pudding recipe.
- Brenham House Bread Pudding ingredients: 1 loaf French bread, 3 eggs, 3 cups half and half, 1 tablespoon vanilla, 2 cups of sugar, 1/2 stick of butter, and 1 cup pecan pieces.
Preheat oven to 325 degrees. Spray a baking dish and set aside. Cut the French bread into 10 cups of cubes and place in the baking dish. In another bowl whisk together the eggs, cream, vanilla and sugar, cream. Melt the butter and add to the egg mixture. Then pour evenly over the bread. Sprinkle the chopped pecan pieces across the top. Place in the oven and bake for about one hour.
- Brandy Cream Sauce ingredients: one stick of butter, 1/2 cups sugar, 3/4 cup of half and half, and 1/4 cup of brandy.
In a pan, on the stove top, add butter and begin to melt. Mix in the sugar well and then add the cream and brandy. As the mixture starts to boil, whisk until the sugar is dissolved about 5 minutes. Take off the heat and pour over the baked Brenham House Bread Pudding and enjoy!