BREAD PUDDING - MOTHER’S RESTAURANT

By á-170560

Ingredients

• Buttered Brandy Sauce
• 1/3 cup clarified butter
• Pinch ground cinnamon
• Pinch ground nutmeg
• 1 1/2 teaspoon brown sugar, packed
• 2 teaspoons brandy
• 2 teaspoons Mexican coffee liqueur
• Pudding
• 6 cups cubed stale French bread
• 1 tablespoon brandy
• 2 eggs
• 2 cups milk
• 1 tablespoon brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup fruit cocktail in syrup
• Pinch ground nutmeg
• 1 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup (1 stick) butter, softened, plus extra for greasing pan
• Buttered Brandy Sauce – Combine butter, cinnamon, nutmeg, brown sugar, brandy and coffee liqueur in top of double broiler over simmering water and keep warm.

Preparation

Step 1

Pudding –

Combine bread, brandy, eggs, milk, brown sugar, granulated sugar, fruit cocktail, nutmeg, cinnamon, vanilla and butter in bowl and mix until bread is well moistened. Pour into buttered 13x9-inch baking pan and bake at 350 degrees until browned around edges and on top, about 1 ½ hours. Serve hot or cold with Buttered Bandy Sauce. Makes 6 to 8 servings.