— Jamie
Ingredients for Pudding
2 tblsp unsalted butter
3 cups stale Brioche or challah torn in 1 inch cubes (if fresh tear the night before to dry out over night)
2 cups milk
3 cups heavy cream
5 lg eggs
1 cup sugar
1 tblsp pure vanilla extract
1/2 tsp ground Cinnamon
1/4 Tsp ground nutmeg
1/2 C. raisins
1/4 c. brandy
1 C. chopped pecans
Ingredients for Sauce
1/4 C. Brandy
2 tsp Vanilla
1/2 c melted butter
1 egg beaten
Directions
Preheat over to 350 degrees
Butter 9 by 13 baking dish
put bread in large bowl
Set aside
Put raisins in brandy to soak
Heat milk and cream to just simmer stage. Remove from head and set aside.
Whisk together eggs, sugar, salt, vanilla, cinnamon, and nutmeg
pour cream mixture in steady stream into egg mixture while whisking. Pour over bread and fold and press to coat bread evenly.
Drain raisins and fold with pecans into bread mixture.
Spread bread mixture into baking dish
Pour remaining cream from bowl over bread filled baking dish
Place baking dish in bain marie and pour water into pan to come about half way up the baking dish.
Bake until brown about 50 minutes. Knife inserted should come out smooth to determine custard is set. Set to cool 10 – 20 minutes
Directions for Brandy sauce
In saucepan heat together
1/4 c. brandy
1 egg beaten
2 tsp vanilla
1/2 c. melted butter
Stir until slightly thickened.
Dip Bread pudding into individual bowls top with brandy sauce
If desired top with whipped cream
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