Homemade Bread Pudding with Brandy Sauce

I imagine it was frugal cooks who first started using leftover, or stale, bread in recipes. But the results are so tasty and versatile, that these types of recipes are among my very favorite.

Most times, French or Italian bread – firm, crusty loaves – are the best choices for recipes.  It helps if the bread is soft enough to be cut. But if not, put the bread into a clean, brown paper bag and warm it in a low oven or wrap it in a dampened paper towel and reheat in the microwave.  I actually like to save small bits of leftover bread in the freezer (in a heavy, zipper bag) and accumulate enough for a recipe.

Recently, I read a blog post by David Lebovitz (“living the sweet life in Paris“) about how to use stale bread, The Best Way to Use Up Leftover Bread. He included directions for making herbed toasts to serve with appetizers.  I could just smell the warm rosemary as the bread got golden and crunchy!  He also linked to his recipe for Warm Baked Goat Cheese to accompany the bread. Oh my goodness!

I have to say, however, that one of my favorite uses for leftover bread is Bread Pudding swimming in Brandy Butter sauce.  We have a wonderful recipe for this and other delicious dessert in the Scarborough Inn cookbook, Scarborough Seasons.  I hope you’re inspired to try recipes with leftover bread…scrumptious!

Carol & Gus, Innkeepers
Scarborough Inn
an Ocean City NJ Bed and Breakfast

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