Bread Pudding w/ Courvoisier Sauce #CVCollective

Last month I shared with you all about the Courvoisier Collective Program going on and the contest they were holding. Well today I'm here to share with you my recipe I used along with reminding you all to either enter yourself before it's too late or just go on over there and vote for your favorite recipe. Here are the dates again regarding the contest as a reminder:

Dates: July 3rd to August 24th – Users can submit recipes and vote for their favourites
August 24th – September 7th: The chef judging panel (you can learn more about them on the site) review each recipe. 
September 7th - 6 finalists are contacted and invited to attend an exclusive tasting event in October where their dish will be recreated and sampled!

I decided to make a bread pudding with Courvoisier sauce because I've been craving some bread pudding for a while now and as I told you all in yesterday's Thirsty Thursday's post I'm ready for Fall to come. Bread Pudding is one recipe that screams Fall to me. You can have this in the morning, afternoon or evening, it's just delicious and gives you that comfy feeling.

I won't talk your ear off too much and go ahead and share this recipe with you all. Enjoy!


  • 8-10 cups of white bread (dry hot dog buns, rolls, or french bread), cubed 
    1/4 cup butter
    12 oz. evaporated milk (not condensed)
    1-1 1/2 cups whole milk
    1 1/4 cup sugar
    6 eggs, slightly beaten
    2 teaspoon vanilla
    1 teaspoon cinnanmon
    1/2 teaspoon nutmeg

  • 8 tbsp (1 stick) butter
  • 2 cups powdered sugar
  • 1/4 cup Cognac (may substitute Bourbon, Rum or Whiskey)
Preheat oven to 350 degrees F.  Using the butter, butter a 9 x 12 baking dish and spread the bread cubes evenly in the bottom; set aside.  In a large bowl, mix together evaporated milk, 1 cup of whole milk, sugar, eggs, and vanilla until eggs are completely mixed in.  Add cinnamon and nutmeg and mix well and immediately pour over bread; let set 5-10 minutes, pressing down occasionally.  Pour additional milk over the bread if  the bread is too dry.  Bake in the oven for 35-45 minutes until bubbly and golden brown and a toothpick comes out clean.  
  1. Meanwhile, start your Cognac sauce. In a large mixing bowl, cream together butter and sugar until fluffy, then gradually pour in the Cognac until well blended.
  2. Serve on the side or drizzle over warm bread pudding. Enjoy!
Disclosure: All opinions are my own. I received a sample bottle at no cost for the purpose of sharing this program. No other compensation was received.


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