OLD SCHOOL BREAD PUDDING WITH BRANDY SAUCE
Ingredients
The Bread Pudding:
4 eggs
2 cups heavy cream
1 cup whole milk
¼ cup brandy
¼ cup sugar
½ cup brown sugar, packed
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ teaspoon salt
6-8 cups stale or light toasted Italian or Brioche bread, cut into 1” cubes (about 6-8 ounces)
½ cup raisins
The Sauce:
2 tablespoons butter
1/3 cup sugar
1 ½ tablespoons cornstarch
½ cup whole milk
½ cup heavy cream
2 tablespoons brandy
1 tablespoon vanilla
Instructions
Preheat oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray.
Combine the eggs, cream, milk, brandy, sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl and whisk for 3-4 full minutes until smooth. Add the bread and raisins to the bowl and toss to combine. Let sit for 20 minutes so the bread can absorb some of the liquid and full mix again so that everything is evenly coated.
Pour this mixture into the prepared baking dish. Bake for 25-35 minutes until a knife inserted in the center comes out clean and there is no liquid when you press on the bread. Do not overcook. Let the pudding rest for 15-20 minutes to set before cutting.
While the pudding cooks, make the sauce. Melt the butter in a large saucepan. Add the rest of the sauce ingredients and cook over medium high heat, whisking constantly until glossy sauce forms. It will thicken as it heats and is perfect when it coats the back of a spoon and has a syrupy consistency.
Serve the pudding warm with the sauce drizzled on top – also delicious with vanilla ice cream on top!!
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