Cinnamon Raisin Bread and Butter Pudding with Brandy Sauce
Bread Pudding Ingredients • 1 oz butter, at room temperature • 10 slices Udi's Cinnamon Raisin Bread • 6 apples, cored and sliced • 6 egg yolks • 1 cup superfine sugar • 2 tsp vanilla extract • 2 cups cream • 2 cups whole milk • 3/4 cup soft light brown sugar Brandy Sauce Ingredients • 1 cup water • 2 tbsp cornstarch • 2 tbsp butter • 3/4 cup sugar • 1/2 tsp nutmeg • 1/4 cup brandy/ amaretto/ bourbon • 1 tsp vanilla extract Vanilla Sauce Ingredients (Alternative to Brandy Sauce) • 1/2 cup sugar • 4 tbsp brown sugar • 1/2 tbsp cornstarch • 1/2 tsp nutmeg • 1 egg • 3 tbsp butter • 1 1/4 cups whipping cream • 2 tbsp vanilla extract
Preheat the oven to 350°F. Butter a 12 x 9 inch (2 1/2 inch deep) baking dish (about 3L in volume) and set on a baking sheet. Tear bread roughly. Arrange half of the bread pieces in the baking dish and place apple slices over the top of the bread. Sprinkle with brown sugar. Repeat. Top with additional bread pieces. Whisk the eggs, sugar, vanilla extract, cream and milk together in a large bowl until well combined. Carefully pour either mixture over the layers in the baking dish and sprinkle with sugar. Press down on the layers with a spatula to ensure mixture gets into all of the tiny crevices. Let soak for about 10 minutes, and then bake for about 45-50 minutes until it is just firm to the touch. While your bread pudding is baking, prepare the sauce. For Brandy Sauce: Bring water to a boil. Add cornstarch and nutmeg and boil for 3 minutes. Add butter, brandy, and vanilla and cook for 2 minutes. Remove from heat. For Vanilla Sauce: Whisk all ingredients except vanilla in a heavy saucepan, cook over a medium to low heat and bring to a boil for about 10-15 minutes or until thick. Remove from heat and stir in vanilla. After the pudding is fully baked, remove from oven and let sit for a few minutes. Add desired sauce before serving.