Alyce's Dunscroft By-The-Sea

Harwich Port, Massachusetts

Specialty Recipe

Elegant Bread Pudding
with Brandy Sauce

Ingredients

French bread (1 very long loaf)

1/2 cup raisins

1/2 cup melted butter

6 eggs

1/2 cup sugar

1 Tablespoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups scalded milk

Sauce

1/2 cup brown sugar

1/4 cup water

3 Tablespoons brandy, rum, or bourbon

1 stick butter

Butter a 9 x 12-inch baking dish. Cut bread into cubes to fill dish. Scatter raisins over top of bread. Pour 1/2 cup melted butter over bread and raisins. Beat eggs, sugar, vanilla, cinnamon, and salt together. Gradually add the scalded milk until thoroughly combined. Pour over the bread and press down into mixture. Let stand, covered with foil, at least 2 hours or overnight in the refrigerator.

Preheat oven to 350 degrees. Place the casserole in a larger pan and place on the oven shelf. Pour boiling water into the larger pan, halfway up the sides of the casserole. Bake for 1 hour or until top is golden brown. Remove from water bath to wire rack.

Sauce: In a small saucepan, combine brown sugar, water, and liquor. Bring slowly to a boil. With wire whisk, beat in 1 stick butter until melted. Pour some over the pudding. Serve remaining at table if desired. Serve warm.

I serve with 2 peach slices on top of each serving with a dollop of whipped cream (or spritzed out of can -- the real stuff). For presentation, of course!!

Serves: 14

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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