Cedar Grove Mansion Inn

Vicksburg, Mississippi

Specialty Recipe

Chef Andre's Brandy Bread Pudding

Ingredients Bread Pudding

2 large loaves French bread (torn into 3-inch pieces), toasted

1 whole pound cake (strawberry glaze), torn into pieces

10 whole eggs

2 cans sweetened condensed milk

3 cartons hazelnut creamer

3 Tablespoons nutmeg

2 Tablespoons cinnamon

1 pound butter, melted

2 Tablespoons almond extract

Brandy Sauce

10 egg yolks

2 cartons whipping cream

2 bags powdered sugar

2 cups brandy

2 Tablespoons almond extract

1 pound butter, melted

Bread Pudding: Toast French bread and add strawberry glazed pound cake. Place in baking pan (17-1/4 x 11-3/4 x 2-1/4 inches). Mix remaining ingredients with a large whisk; pour over bread and pound cake. Cover with foil and bake 1 hour at 325 degrees. Uncover and bake 15 more minutes at 350 degrees.

Brandy Sauce: Mix all ingredients well. Place sauce in a double boiler on medium heat and stir occasionally until mixture bubbles.

Scoop out portions of pudding and pour hot brandy sauce over pudding. Top with chopped roasted nuts and sprinkle with powdered sugar. Garnish with a strawberry.

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

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