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Raisin Pecan Bread Pudding with Brandy Sauce
Raisin Pecan Bread Pudding with Brandy Sauce
  • 1 tablespoon Butter, for baking dish
  • 2 cups Half and Half
  • 3 cups (1/3 baguette) French bread, day-old, cut into 1 1/2 inch cubes
  • 3 each Eggs
  • 1/3 cup Sugar, granulated
  • 1 1/2 teaspoon Vanilla extract
  • 2 tablespoons Raisins, soaked in Cointreau or Kirsch
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon Nutmeg, grated
  • 2 tablespoons Drack brown sugar
  • 2 1/2 tablespoons Butter, cut into small cubes
  • 1/4 cup Pecans, chopped

    Directions:
    1) Preheat oven to 350º F degrees.
    2) Soak bread in one cup of the half and half for one hour.
    3) Butter a 1-quart baking dish.
    4) Beat remaining half and half with eggs, sugar and vanilla.
    5) Add raisin and pour over the soaked bread, combine well.
    6) Transfer to prepared 1-quart pan.
    7) Combine, cinnamon, nutmeg, brown sugar and pecan. Sprinkle on top of pudding and dot with butter.
    8) Bake 1 hour or until set. Allow to cool 30 minutes before cutting.
    9) Serve with Brandy sauce or ice cream.

    Brandy Ice Cream Sauce
    Yield: 1 1/4 cup

  • 1 cup Vanilla Ice Cream
  • 2 Egg Yolks
  • 1/4 cup Brandy

    1) Over medium heat, melt the ice cream in a 10-inch sauté pan.
    2) In a separate bowl, lightly beat the egg yolks. Slowly, add 1/4 to 1/3 cup of the hot melted ice cream to the egg yolks, whisk to combine well.
    3) Return the egg yolk mixture back into the remaining hot ice cream.
    4) Stirring constantly, return the sauce to a strong simmer. 2 to 3 minutes.
    5) Add the brandy, mix well.
    6) Remove from the heat and serve.