Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Bread Pudding with Ledson Brandy Caramel Sauce
paired with our Russian River 'Old Vine' Zinfandel
Created by Executive Chef Justin Bruckert of Centre du Vin at the Ledson Hotel


2 cups granulated sugar
5 large beaten eggs
2 cups of milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread (allow to stale overnight in a bowl)
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
1/2 cup raisins


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. Sprinkle with raisins. Finish by heating up a cup of the Ledson Brandy Caramel Sauce (avaliable in our Gourmet Marketplace or in our online store), and a scoop of your favorite vanilla bean ice cream.