OLD SCHOOL BREAD PUDDING WITH BRANDY SAUCE

Name: OLD SCHOOL BREAD PUDDING WITH BRANDY SAUCE
Ingredients: 4 eggs; 2 cups heavy cream; 1 cup whole milk; ¼ cup brandy; ¼ cup sugar; ½ cup brown sugar, packed; 1 tablespoon pure vanilla extract; 1 teaspoon cinnamon; ¾ teaspoon nutmeg; ½ teaspoon salt; 6-8 cups stale or light toasted Italian or Brioche bread, cut into 1” cubes (about 6-8 ounces); ½ cup raisins; 2 tablespoons butter; ⅓ cup sugar; 1 ½ tablespoons cornstarch; ½ cup whole milk; ½ cup heavy cream; 2 tablespoons brandy; 1 tablespoon vanilla

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Instructions: Preheat oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray. Combine the eggs, cream, milk, brandy, sugar, brown sugar,

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Cooking tools:

Oven
Baking dish
Mixing bowl
Whisk
Chef's knife
Measuring cup
Measuring spoon
Saucepan
Spoon
Cooling rack
Plastic wrap
Spatula
Nonstick spray

Ingredients

4 eggs
2 cups heavy cream
1 cup whole milk
¼ cup brandy
¼ cup sugar
½ cup brown sugar, packed
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ teaspoon salt
6-8 cups stale or light toasted Italian or Brioche bread, cut into 1” cubes (about 6-8 ounces)
½ cup raisins
2 tablespoons butter
⅓ cup sugar
1 ½ tablespoons cornstarch
½ cup whole milk
½ cup heavy cream
2 tablespoons brandy
1 tablespoon vanilla