Raisin Pecan Bread Pudding With Brandy Sauce

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READY IN: 50mins
SERVES: 4-5
YIELD: 5 Cups
UNITS: US

INGREDIENTS

Nutrition
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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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