New Orleans Bread Pudding

By sandiB2010

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." —Linda Wiese, Payette, Idaho

Ingredients

• SAUCE:
• 1/2 cup raisins
• 1/4 cup brandy or unsweetened apple juice
• 1/2 cup butter, melted, divided
• 1 tablespoon sugar
• 4 eggs, lightly beaten
• 2 cups half-and-half cream
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 10 slices day-old French bread (1 inch thick), cubed
• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• Dash salt
• 1 cup cold water
• 1 tablespoon butter
• 2 teaspoons vanilla extract

Preparation

Step 1

In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.

In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.

Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Yield: 12 servings.