Raisin Pecan Bread Pudding With Brandy Sauce
This a recipe I got from chefclassrecipes.com it is soooo good. The brandy sauce is optional. I usually omit it, but, I did try it and it's delicious.
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INGREDIENTS
Nutrition- 1
- 2cups half-and-half
- 3cups soft bread cubes, cut into 1 1/2 inch cubes
- 3large eggs
- 1⁄3
- 1 1⁄2teaspoons vanilla extract
- 2
- 1
- 1⁄4
- 2tablespoons drack brown sugar
- 2 1⁄2
- 1⁄4
- 1
- 2egg yolks
- 1⁄4cup brandy
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DIRECTIONS
- Preheat oven to 350º F degrees.
- 2) Soak bread in one cup of the half and half for one hour.
- 3) Butter a 1-quart baking dish.
- 4) Beat remaining half and half with eggs, sugar and vanilla.
- 5) Add raisin and pour over the soaked bread, combine well.
- 6) Transfer to prepared 1-quart pan.
- 7) Combine, cinnamon, nutmeg, brown sugar and pecan. Sprinkle on top of pudding and dot with butter.
- 8) Bake 1 hour or until set. Allow to cool 30 minutes before cutting.
- 9) Serve with Brandy sauce or ice cream.
- (Brandy Ice Cream Sauce).
- Over medium heat, melt the ice cream in a 10-inch sauté pan.
- In a separate bowl, lightly beat the egg yolks. Slowly, add 1/4 to 1/3 cup of the hot melted ice cream to the egg yolks, whisk to combine well.
- Return the egg yolk mixture back into the remaining hot ice cream.
- Stirring constantly, return the sauce to a strong simmer. 2 to 3 minutes.
- Add the brandy, mix well.
- Remove from the heat and serve.
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