| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Home3 | 1 | servings |
INGREDIENTS
| 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 |
| 1/4 | c | Butter |
| 3 | tb | Brandy |
| 1/4 | c | Sugar |
| 1 | Egg yolk |
INSTRUCTIONS
SAUCE 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 8x8" 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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