Reviewed: Dec. 24, 2011

Yes, definitely confectioners sugar! Plus way more brandy. My family recipe calls for adding brandy to the beaten sugar and butter gradually until the mix can hold no more. The almond extract is not in the traditional old english recipe.

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4 users found this review helpful

Reviewer:

Lopus

Reviewed: Aug. 4, 2010

If you are having problems with the recipe being "gritty", then use powdered sugar. That's the way I've always made it. Start with a half cup and add until it's about the texture of peanut butter. If it's "firm" that's okay because it will melt on the warm bread pudding. I use pure vanilla extract instead of brandy and almond extract.

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14 users found this review helpful

Reviewer:

TRISH

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Reviewed: Mar. 22, 2010

Smooth, creamy and absolutely perfect with warm bread pudding. I have also tried the recipe using bourbon or rum with excellent results.

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5 users found this review helpful

Reviewer:

DMMCCARTHY

Reviewed: Mar. 13, 2009

To the person that found the sauce 'gritty', you didn't beat the butter and sugar together long enough.

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6 users found this review helpful

Reviewer:

rstinkham

Reviewed: Feb. 3, 2009

white sugar, to me, means granulated sugar. recipe was gritty & thick. Was it meant as "powdered sugar"? I was making it to top Bread Pudding. Decided to melt it, then had to make adjustments, as it tasted like sweet melted butter.

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10 users found this review helpful

Reviewer:

TRW

Reviewed: Jul. 31, 2008

I made this recipe to go with bread pudding. I took it to work, and my coworkers loved it. Very Good

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16 users found this review helpful

Reviewer:

seeker5058

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 12, 2007

GREAT! Had made a spice cake and wanted something different instead of plain frosting. I did use confectioner's sugar and had no problem with it being too thin. In fact, I added a bit more brandy. It was wonderful topped on the spice cake and the ex-husband put some on his cheesecake (and took the rest home and PO'd the new wife...evil giggle!) Thanks for a great recipe!

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15 users found this review helpful

Reviewer:

AddictedToChaos

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Oct. 26, 2006

Merci Monsieur Boyer! My french-canadian grandfather used to make a similar sauce to put on his bread pudding and his last name was Boyer too! I figured it had to be a sign. I did add cornstarch and a bit of water to thicken it. It was delicious!

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20 users found this review helpful