Bread Pudding and Sauce

A bread pudding dessert New Orleans style

• Ready In: 50 mins
• Serves: 10
• Yields: 1 bread pudding

Ingredients

• Pudding Ingredients

• 1⁄2 cup raisins
• 1⁄4 cup brandy or 1⁄4 cup  apple juice
• 1⁄4 cup butter, melted, divided
• 4  eggs, lightly beaten
• 1  cup milk
• 1  cup  pouring  cream
• 1  cup brown sugar, measured packed tightly
• 2  teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon nutmeg, freshly ground
• 1  loaf  French bread, using day old bread cut in to 1 inch cubes (no need to remove crusts)

• Sauce Ingredients

• 1⁄2 cup brown sugar, measured packed tightly
• 6  teaspoons cornstarch
• 1  cup cold water
• 3  teaspoons butter
• 2  teaspoons brandy or 2  teaspoons vanilla extract
• 1  pinch salt

Directions

1. Grease a shallow baking dish (2-1/2-qt size).
2. Add the raisings and brandy (or apple juice) to a small saucepan and bring to a boil. Remove from head and set aside.
3. Using a large mixing bowl, combine the eggs, milk, cream, brown sugar, vanilla, salt and nutmeg.
4. Stir in the melted butter and the raisin mixture.remaining butter and reserved raisin mixture.
5. Gently stir in the cubes bread and allow to stand for about 15 minutes. During this time the bread will soften as it absorbs the mixture.
6. Transfer the mixture to the greased baking sidh.
7. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted into the centre of the pudding comes out clean.
8. To prepare the sauce- again using a small saucepan, combine the brown sugar, cornstarch and salt. Add the cold water and mix well.
9. Bring this mixture to a boil over head and stir for about 2 minutes, until thickened.
10. Remove from the heat; stir in the butter and brandy (or vanilla).
11. Serve the sauce over the bread pudding.