1/2 c Raisins
1/3 c Brandy
1 1/2 c Milk
3/4 c Sugar
3/4 c Heavy cream
3 Eggs
2 Egg yolks
1 ts Vanilla
1/4 ts Cinnamon
12 oz French bread – cut into 1″
-pieces
-SAUCE-
1/4 c Butter
3 tb Brandy
1/4 c Sugar
1 Egg yolk
Directions: Combine the 1/2 cup raisins and the 1/3 cup brandy and
let soak for 30 minutes. Drain and set aside. In a large bowl, whisk
together the milk, sugar, heavy cream, eggs, vanilla, and cinnamon.
Add the French bread pieces and raisins. Mix gently to coat the
bread. Pour the mixture into an 8×8″ baking dish. Bake at 375
degrees, covered with foil, for 40 minutes. Remove the foil and bake
for an additional 20 minutes until top is golden. For the sauce, melt
the butter in a double boiler. Add the brandy, sugar, and egg yolk.
Whisk constantly to form a thick sauce, about 1 minute. Serve the
warm bread pudding with the sauce.
Yields
1 servings