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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the day-old bread into bite-sized pieces and place it in a large mixing bowl.
- 2
Mix Wet Ingredients
In another bowl, whisk together the milk, heavy cream, granulated sugar, vanilla extract, eggs, ground cinnamon, and salt until well combined.
- 3
Combine Mixtures
Pour the wet mixture over the torn bread and add in the raisins. Gently fold the mixture until the bread is well coated and soaked.
- 4
Bake
Transfer the mixture into a greased baking dish, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- 5
Prepare Brandy Cream Sauce
While the pudding is baking, prepare the Brandy Cream Sauce by combining 1 cup of heavy cream, 1/4 cup of brandy, and 2 tablespoons of powdered sugar in a saucepan over medium heat. Stir until the sugar is dissolved and the sauce is heated through. Avoid boiling.
- 6
Serve
Once the bread pudding is done, let it cool for a few minutes before serving. Drizzle with the warm Brandy Cream Sauce.
