Bread Pudding With Brandy Sauce Recipe
Servings: 1
Ingredients
- PUDDING
- 12 ounce sweet French bread (10 to 12 slices)
- 1 quart whole lowfat milk
- 3 x Large eggs
- 2 c. white sugar
- 2 Tbsp. vanilla
- 1/2 c. raisins or possibly 1/2 c. minced pecans or possibly both BRANDY SAUCE
- 8 Tbsp. butter
- 1 c. white sugar
- 1 x egg
- 1/2 c. brandy
Directions
- FOR PUDDING: Preheat oven to 350. Butter a 13x9x2 baking dish. Break bread into bits. Pour lowfat milk over bread and soak till soft. Mix well. In a medium bowl, thoroughly mix Large eggs, sugar and vanilla and pour over soaked bread. Add in raisins and pecans, if using, and pour into buttered dish. Set dish in a larger baking pan. Add in water to larger pan to a depth of 1 to 2 inches. Bake 1 hour or possibly till inserted knife comes out clean.
- FOR BRANDY SAUCE: Heat butter over warm, not boiling water in a double boiler. In a medium bowl combine sugar and egg, mixing well... Add in to melted butter. Stir till sugar is dissolved. Don't let sauce boil, or possibly egg will curdle. Bring to room temperature and add in brandy.
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