Bread Pudding	Bread Pudding with Brandy Sauce

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Bread Pudding

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

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Ingredients

• 1 1/2 cups milk

• 1/3 cup raisins

• Sherry

• 1/2 lb day-old French bread, broken into 1 in pieces

• 3 cups sliced peaches, drained

• 3 large eggs

• 1/2 cup sugar

• 1/4 tsp vanilla

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/8 tsp allspice

• 1/4 stick margarine, melted

• 1 cup Brandy Sauce (see recipe)

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Preparation

Preheat oven to 350 degrees.

Scald milk in heavy saucepan. Remove from heat and cool.

Soak raisins in enough sherry to cover for 1 hour.

Combine bread, peaches and raisins in large mixing bowl.

Meanwhile, beat eggs, sugar, vanilla, cinnamon, nutmeg and allspice until light and fluffy.

Add cooled milk, melted margarine and egg mixture to bread and fruit. Mix thoroughly, but gently, until bread is well soaked.

Butter a 3-quart glass or earthenware casserole, 4 inches deep, and pour pudding into it.

Bake uncovered for 1 hour, or until knife inserted near the edge of the casserole comes out clean. Serve warm with Brandy Sauce.

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Brandy Sauce

• 3 large eggs, well beaten

• 1/4 cup sugar

• 1/4 tsp vanilla

• 1/2 stick butter, melted

• 1/4 cup brandy

• 1/2 cup milk

• 1/8 tsp cloves

Combine eggs, sugar, vanilla and butter in heavy saucepan.

Cook over low heat, stirring constantly with a whisk, until mixture begins to thicken.

Remove from heat. Stir in brandy, milk and cloves.

Place sauce in an electric blender. Blend at high speed for 1 1/2 minutes. Sauce should be the consistency of heavy cream.