Bread Pudding and Brandy Sauce

By Bonne1

Ingredients

• 10 slices day-old bread, broken in pieces
• 1 qt. milk, heated
• 1 c. light cream
• 4 eggs
• 1 c. sugar
• 1 t. vanilla
• 1/2 t. nutmeg
• 1 t. cinnamon
• 1/4 c. butter melted
• Bandy Sauce
• 3 egg yolks
• 1 c. sugar
• 1 t vanilla
• 11/2 c mild
• 1 T cornstarch
• 1/4 c water
• 3 T brandy

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. In large bowl, combine bread, milk and cream. In medium bowl beat eggs slightly. Stir in sugar. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, butter. Pour into butter shllow, 2 qt. baking dish, set in larger shallow pan. Pour hot water into larger pan to depth of 1 inch, Bake 1 hr. or until knife inserted in center comes out clean. Serve warm with Brandy sauce.

Brandy Sauce
In small saucepan. beat egg yolks slightly. Add sugar, vanilla and mild, blend well. Cook over low hear, stirring until mixture boils. In small bowl, blend cornstarch, and water until smooth. Stir into hot mixture. Cook, stirring until thickened. Remove from heat and stir in brandy. Serve slightly warm or chilled. Makes 2 cups.