Title: Brandied Bread Pudding
Yield: 6 servings
Category: Puddings
Cuisine: Regency
Source: Auntie Sable's Kitchen
Ingredients
- 8 slices rustic white bread, shredded
- 6 eggs
- 1 cup milk
- 1/2 cup cream
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup sugar
- Pinch of salt
- 1 tsp vanilla
- 1 large apple, peeled, cored and diced
- 1/2 cup raisins or currants
- Sauce
- 1 cup sugar
- 1 cup cream
- 1/8 tsp cinnamon
- 1 tbsp butter
- 1 tbsp cornstarch or arrowroot
- 1/4 cup water
- 2 tbsp brandy
Instructions
Toss together bread and fruit. Place evenly in a buttered baking dish.
Whisk together eggs, milk, cream, sugar, spices, vanilla and salt. Pour evenly over bread mixture, making sure all the bread is wet. Press mixture down firmly. Add extra milk if bread is not completely saturated. Bake at 400 degrees, 20 – 30 minutes until center tests done.
Make the sauce: Combine sugar, cream, cinnamon and butter. Cook over medium heat until sugar and butter are dissolved and beginning to boil. Dissolve cornstarch in water. Whisk into cream mixture and bring to a boil, stirring constantly. Cook 1 minute until sauce is thick and translucent. Remove from heat and stir in brandy. Serve warm over bread pudding.