Brown Sugar Sauce for Bread Pudding and Cakes
Ingredients
2 cups
servings
- 1/4 cup butter
- 3 tbsp all purpose flour
- 2/3 cup brown sugar packed
- 1 cup cold milk
- 1/4 cup brandy
- 1/4 tsp vanilla
Step-by-Step Instructions
- Over medium heat, melt the butter in a small saucepan.
- In a medium-size bowl, stir flour with sugar, then whisk into the melted butter until the mixture is moistened.
- Stir in the milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes.
- Stir in brandy and vanilla.
- Remove from heat and serve immediately, or let cool and refrigerate. Reheat gently before serving.
Common Problems and Solutions
Q: Why is my sauce lumpy?
A: Make sure to whisk the flour and sugar mixture thoroughly into the melted butter before adding the milk. If lumps form, strain the sauce through a fine-mesh sieve or whisk vigorously until smooth.
Q: Can I make this ahead?
A: Yes, this sauce keeps well in the refrigerator for up to a week. Reheat gently in a saucepan over low heat, whisking occasionally, until warmed through.
Tips and Techniques
For a richer sauce, substitute heavy cream for the milk. The sauce will thicken as it cools, so if reheating from the fridge, you may need to add a splash of milk to thin it to your desired consistency.
Ingredient Substitutions
- brandy: rum, bourbon, or 1 tsp brandy extract plus 3 tbsp additional milk
- milk: heavy cream or half-and-half
- brown sugar: white sugar plus 1 tbsp molasses
Equipment Needed
- small saucepan
- whisk
- medium mixing bowl
Historical Context
Sweet sauces like this have been traditional accompaniments to Southern bread puddings since the early 1900s, transforming simple desserts into special occasion treats.
