Tedder

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.

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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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