Bread Pudding And Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1/2 cup raisins
• 1/4 cup brandy or 1/4 cup apple juice
• 1/4 cup butter, melted, divided
• 4 eggs, lightly beaten
• 1 cup milk
• 1 cup pouring cream
• 1 cup brown sugar, measured packed tightly
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg, freshly ground
• 1 loaf french bread, using day old bread cut in to 1 inch cubes (no need to remove crusts)
• 1/2 cup brown sugar, measured packed tightly
• 6 teaspoons cornstarch
• 1 cup cold water
• 3 teaspoons butter
• 2 teaspoons brandy or 2 teaspoons vanilla extract
• 1 pinch salt

Recipe

• 1 grease a shallow baking dish (2-1/2-qt size).
• 2 add the raisings and brandy (or apple juice) to a small saucepan and bring to a boil. remove from head and set aside.
• 3 using a large mixing bowl, combine the eggs, milk, cream, brown sugar, vanilla, salt and nutmeg.
• 4 stir in the melted butter and the raisin mixture.remaining butter and reserved raisin mixture.
• 5 gently stir in the cubes bread and allow to stand for about 15 minutes. during this time the bread will soften as it absorbs the mixture.
• 6 transfer the mixture to the greased baking sidh.
• 7 bake, uncovered, at 350° for 35-40 minutes or until a knife inserted into the centre of the pudding comes out clean.
• 8 to prepare the sauce- again using a small saucepan, combine the brown sugar, cornstarch and salt. add the cold water and mix well.
• 9 bring this mixture to a boil over head and stir for about 2 minutes, until thickened.
• 10 remove from the heat; stir in the butter and brandy (or vanilla).
• 11 serve the sauce over the bread pudding.