Bready Pudding with Brandy Sauce

10 slices day-old bread, crusts removed
4 cups whole milk, scalded
1 cup heavy whipping cream
4 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup butter, melted
½ cup seedless raisins
whipped cream for garnish

Assemble ingredients and utensils. In a large bowl, break bread into pieces and combine with milk and heavy cream. In another bowl, beat eggs; add sugar and the next 5 ingredients. Pour over bread mixture. Pour into a 3-quart baking dish; place dish into pan of warm water. Bake into a preheated 350 oven for 1 1/2 hours. Serve brandy sauce over warm pudding and top with whipped cream.

Yields: 8 Servings

Brandy Sauce
3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 ½ cups whole milk
1 tablespoon cornstarch
¼ cup water
1 ½ ounces brandy

In a saucepan, lightly beat yolks; add sugar, vanilla, and milk; heat. Blend cornstarch into water; stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Cool and serve over pudding.


About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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