Brandy White Chocolate Sauce for Bread Pudding

With just four ingredients and one bowl you can have a delicious boozy brandy sauce for bread pudding in minutes. A white chocolate base makes this a sweet creamy sauce.

Be sure to check out my recipe for gluten-free bread pudding which is the perfect base for this sauce. This brandy sauce would also be amazing on ice cream waffles, pancakes, French toast or crepes. I have several other bread pudding sauces including my creamy rum sauce, Kahlua and cream sauce and alcohol-free apple caramel sauce.

Ingredients

White chocolate chips provide a creamy sweet base for this sauce. For a dairy-free option No-Whey makes a dairy-free white chocolate bar that can also be used.

A little bit of cream thins out the white chocolate and makes this sauce just the right consistency to pour over a bread pudding. I am mostly dairy-free and used Nut Pods dairy-free cream. Regardless of which cream you use, be sure that it is sure unsweetened.

Brandy – Brandy is a fortified wine, meaning that it is higher in alcohol than regular wine. This makes it an a great addition to a sweet sauce. The kick of alcohol is an excellent balance to the sweetness of the cream and white chocolate.

Just a little bit of butter creates a nice rich silky texture to the sauce.

That’s it! Just four ingredients.

How to Make the Sauce

This sauce can easily be made in one bowl if heated in the microwave. If you don’t have a microwave, use a double boiler to mix up the sauce. The stovetop method is best if you want to cook off more of the alcohol.

Microwave method – Place the white chocolate chips, cream and butter in a microwave safe bowl. Heat on high for 30 seconds. Pull the bowl out and stir until the mixture turns creamy. If there are still some chips that are not completely melted, place the bowl back in the microwave and heat for another 15 seconds. Pull it out and stir until it’s creamy. Stir in the brandy.

I stop here because I like the strong pop of alcohol flavor. If you prefer to cook of some of the alcohol, heat another 20 seconds.

Stovetop Method – fill the bottom part of a double boiler with two inches of water. Heat over high flame until the water boils. Place the white chocolate chips, cream and butter in the top pot and heat, stirring often, until the chips are melted and the mixture is uniform. Stir in the brandy.

If you want to cook off some of the alcohol, continue to cook on low for 5 minutes, stirring often.

This sauce can be served warm or at room temperature. It will thicken up quite a bit when refrigerated so either pull out a couple of hours before serving or heat in the microwave for 10 seconds only.