My Brandy Bread Pudding with Ice Cream Sauce


  • 100 grams Raisins
  • 1 1/4 cup Brandy
  • 600 grams Bread, cut into chunks
  • 100 grams Sultanas
  • 50 grams Fruit & Nut Mix
  • 1 tsp Butter
  • 1 1/2 pints Full Cream Milk
  • 2 cups vanilla Ice Cream
  • 1 tsp Brandy
  • 1 tbsp Maple Syrup
  • 4 tbsp Evaporated Milk


1_ Soak the raisins in the brandy in a sauce pan for an hour before.

2_ In a jug, add the vanilla ice cream and 1 tablespoon of syrup and mix .

3_ Then as it melts, add the teaspoon of brandy and the evaporated Milk. Stir in and you have a pouring ice cream sauce for the bread pudding. Keep in the fridge until your ready to serving.

4_ Cut up or tear up day old bread enough to near fill the a greased oven dish and mix in sultanas, and fruit & nut .

5_ Slowly bring the milk to the boil.

6_ Put the pan of sultanas soaked in brandy on the heat, mix in butter, then pour in milk. Bring to the boil and just before it bubbles, turn to low

7_ Pour the milk and raisins mixture all over the bread mix

8_ Place it uncovered in a preheated oven on 180°C, stir after 15 mins, turn it over with a spoon. Then carry on baking for another 20 minutes, or until it has absorbed all the milk and has a nice golden crust on top

9_ After 20 mins it should of soaked all the milk mix up. If its still bubbly and wet, turn it over again and put back in the oven for 5 minutes.

10_ Take it out let cool. Then serve in bowls with the ice cream sauce. You could dress the top with peaches for extra flavour. Or just plain.