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1/2 cup (125 ml) sugar
2 tbsp (30 ml) cognac
1/4 cup (60 ml) water
1/4 tsp (1 ml) freshly grated nutmeg
1 egg
3/4 cup (175 ml) heavy, whipping-style cream
Return sauce to microwave and cook on high until thickened--stirring every 30 seconds.
After sauce has cooled to room temperature, whisk in the heavy cream.
Store left over sauce and pudding in the refrigerator--warm in microwave with the sauce on the pudding to serve after it's cold.
Comments
I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. It goes over quite well--even people who tell me they don't like bread pudding end up asking for the recipe! (Unlike some dessert sauces that have liquor in them--this one is mild and only serves to compliment to delicate flavor of the bread pudding.)
2 tbsp (30 ml) cognac
1/4 cup (60 ml) water
1/4 tsp (1 ml) freshly grated nutmeg
1 egg
3/4 cup (175 ml) heavy, whipping-style cream
Return sauce to microwave and cook on high until thickened--stirring every 30 seconds.
After sauce has cooled to room temperature, whisk in the heavy cream.
Store left over sauce and pudding in the refrigerator--warm in microwave with the sauce on the pudding to serve after it's cold.
Comments
I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. It goes over quite well--even people who tell me they don't like bread pudding end up asking for the recipe! (Unlike some dessert sauces that have liquor in them--this one is mild and only serves to compliment to delicate flavor of the bread pudding.)