This bread pudding is enriched with raisins and cognac. It could not be easier to make, but plan ahead to give the bread time to soak up the custard.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 cup raisins
- 1/2 cup cognac or brandy
- 6 Tablespoons butter, melted
- 12 ounces of bread (preferably challah or brioche), torn into 1-inch pieces
- 1-1/2 cups milk
- 1-1/2 cups cream
- 4 eggs
- 2/3 cup granulated white sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh-grated nutmeg
- 1/4 teaspoon ground allspice
- Butter for greasing the casserole dish
- 1 Tablespoon granulated white sugar
Preparation:
Warm the cognac in a small saucepan just to a simmer. Do not boil. Remove from heat, add raisins, and let sit for 30 minutes.Place bread in a large bowl. Add melted butter and toss gently. Let sit for 5 minutes for bread to absorb the butter.
Whisk together milk, cream, eggs, sugar, salt, cinnamon, nutmeg, and allspice. Pour evenly over bread. Add the raisins and cognac. Toss gently. Cover with plastic wrap and refrigerate for 2 hours.
Remove bread pudding from the refrigerator and let rest on the counter. Preheat oven to 450 F. Butter a casserole dish. Sprinkle the buttered casserole evenly with 1 tablespoon sugar.
Pour the bread mixture into the prepared casserole. Bake uncovered for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Serve bread pudding warm, topped with caramel sauce and vanilla ice cream.
Yield: 8 servings
