Frank's Recipes! Bread Pudding with Brandy Sauce

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Bread Pudding with Brandy Sauce

5 cups stale bread cut into cubes-this is about 1 loaf of French bread-I also use croissants, raisin bread etc.
2-2 1/4 cups milk, cream or half & half
1/2 cup unsalted butter, melted
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1 1/2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Raisins I add about a good handful

In a large bowl, mix milk, melted butter, sugar, vanilla, cinnamon and nutmeg-add the eggs and mix well. Add the bread and stir gently making sure that they are covered with the milk mixture. Let this sit for about 20 minutes or so stirring gently occasionally. Add the raisins. Pour into 9x13 buttered baking dish and bake 350: for about 1 hour or until a knife inserted in the center comes out clean. Don not overbake it. Before baking I make a mixture of cinnamon and granulated sugar and sprinkle this over the pudding. This makes a nice crust on top.

Brandy Sauce
3 large eggs
1/4 cup granulated sugar
1/4 tsp. vanilla extract
1/4 cup melted butter
1/4 cup brandy
1/8 tsp. ground cloves
1/2 cup whole milk

In a heavy 2-3 quart saucepan. beat the eggs thoroughly. Add the sugar, vanilla and melted butter and heat slowly, stirring constantly until the mixture begins to thicken. Remove the pan from the heat and add the brandy, cloves and milk, stirring constantly. When well mixed, place the sauce in an electric blender and blend at high speed for about 1-1 1/2 minutes or until the sauce has the texture of very heavy cream. Serve over bread pudding.

Makes about 1 cup.