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Grandma's Bread Pudding

Serves: 11
Total Calories: 283

Ingredients

Bread Pudding:
6 cups sourdough bread (ends are okay), cut in 1/2-inch cubes
1 Granny Smith apple, peeled, cored and diced
1/4 cup raisins
4 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 cups whole or 2% milk
whipped cream and cinnamon for garnish
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Gram's Brandy Sauce:
1/2 cup butter or margarine
1 cup sugar
1 large egg
1/4 cup brandy

Directions:

Preheat oven to 400°. Prepare 9x13-inch pan by spraying with Pam or buttering. Place bread cubes in large bowl and add diced apples and raisins. Beat eggs in medium-sized bowl until frothy. Add sugars, spices, and vanilla. Mix well. Blend in milk. Pour mixture over bread and toss to coat. Pile into prepared pan, and press down lightly, spreading evenly in pan. Cover tightly with foil. Place pan in slightly larger pan. Place in oven. Pour boiling water into larger pan (be careful not to pour too much water into pan). Bake for 1 hour. Take foil off last 10 minutes until lightly brown. Serve with Gram’s Brandy Sauce and top with whipped cream and a touch of cinnamon.

Gram's Brandy Sauce:
Melt butter or margarine in small heavy saucepan, being careful not to burn. In a medium bowl, mix sugar and egg with wire whisk, until well blended. Gradually pour in melted butter and blend well. Return mixture to saucepan. Stir with whisk over low heat for 60 seconds or until sugar is dissolved (do not boil). Add brandy and blend. Remove from heat immediately after blending or egg will set and turn brown. Serve over Bread Pudding or your favorite crisp.

Nutritional Facts:

Serves: 11
Total Calories: 283
Calories from Fat: 93

This Grandma's Bread Pudding recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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