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Bread Pudding with Brandy Sauce

Bread Pudding with Brandy Sauce



  • 8 slices day-old bread, broken in pieces
  • 4 cups milk, heated
  • 1 cup light cream or Half-and-Half
  • 4 eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup butter or margarine, melted
  • 1/2 cup seedless raisins

Brandy Sauce

  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 tablespoons brandy*
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  1. Pudding: Heat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
  2. In a large bowl, combine bread, milk and cream.
  3. In a medium bowl, beat eggs slightly. Stir in sugar. Add bread mixture. Stir in vanilla, nutmeg, cinnamon, butter and raisins.
  4. Pour into prepared baking dish. Set in a larger shallow pan. Pour hot water into larger pan (depth of 1 inch).
  5. Bake for 1 hour, or until a knife inserted in center comes out clean. Serve warm, with Brandy Sauce.
  6. Brandy Sauce: In a small saucepan, beat egg yolks slightly.
  7. Add sugar, vanilla extract and milk; blend well. Cook over low heat, stirring until mixture boils.
  8. In a small bowl, blend cornstarch and water until smooth. Stir into hot mixture. Cook, stirring, until thickened.
  9. Remove from heat and stir in brandy.
  10. Serve slightly warm or chilled.

Yield: about 2 cups Brandy Sauce

*May substitute 1 teaspoon brandy extract

Photo credit: (c) Can Stock Photo / bhofack2


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