Bread Pudding - YUM

 

6 slices day-old bread

1/2 cup raisins (optional)

4 eggs, beaten

2 cups cream or half and half

3/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon cardomom

1 teaspoon vanilla extract

 

Directions

1. Preheat oven to 350 degrees F.
2. Break bread into small pieces into a greased 8 inch square baking pan. I use cinnomon swirl bread and add a couple of peices of leftover corn bread if I have some.  Sprinkle with raisins.
3. In a mixing bowl, combine eggs, cream (or Half-and-Half), sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture; let stand an hour.
4. Bake in the preheated oven for 45 minutes covered with aluminum foil; remove foil and cook 5 to 10 minutes longer, or until the top is lightly browned springs back when touched.

Sauce for Bread Pudding

1/4 cup sugar

1/4 cup brown sugar

1/4 cup butter

1/4 cup heavy cream

1/2 tsp vanilla extract
1/4 c brandy, rum, or?  (optional); I like Harvey's Bristol Cream

 

Bring all ingredients (except vanilla and brandy) to a boil in a 4-c glass measureing cup in the microwave; cook and whisk alternately until the mixture starts to thicken. Add vanilla (and brandy) and whisk until smooth. Drizzle over bread pudding and serve.