Ingredients - Bread Pudding:

4 cups torn French bread

1 cup heavy cream

1 cup milk

1/2 cup golden raisins

3 eggs, beaten slightly

1 cup sugar

1/4 cup melted butter

1 Tablespoon vanilla

2 teaspoons cinnamon

Brandy Sauce:

1/4 cup butter

1/2 cup sugar

1 egg yolk

2 Tablespoons water

1/2 cup heavy cream

1/4 cup brandy

Bread Pudding: In a large bowl combine bread, milk, cream, and raisins. Let mixture stand for 5 minutes or until bread has soaked up liquid and is soft, stirring often. Spray 2-quart oven-proof dish with Pam non-stick cooking spray. Combine beaten eggs, sugar, butter, vanilla, and cinnamon. Stir into prepared bread mixture. Bake at 250 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve warm.

Brandy Sauce: In a sauce pan, melt butter, add sugar, egg yolk, and water. Cook over medium heat for 5 to 6 minutes until sugar dissolves and mixture thickens. Stirring often. Remove from heat and add cream and brandy, continue stirring until mixture is creamy.

Serves: 8 to 10

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

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