(POSTED: August 17, 2004)
Bread Pudding with Brandy Cream Sauce
2 apples, preferably Granny Smith
1 Tbsp. fresh Lemon Juice
1/2 C. plus 1 tablespoon Brown Sugar
1 tsp. ground cinnamon, divided
1 1/2 loaves French Bread large loaves (not Bagettes)
3 1/2 C. Milk
1/2 C. Granulated Sugar
1/4 C. Brandy
1/4 tsp. Almond Flavoring
1/2 tsp. ground Nutmeg
3/4 C. raisins
3/4 C. Apricot Preserves
Brandy Cream Sauce see below
Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate overnight before using.
Preheat oven to 350 degrees. Remove crust from 1 loaf french bread and slice lengthwise down the middle, then cut into 8 pieces. Pour milk into a small pot and add granulated sugar; bring to a boil. Beat eggs, brandy and almond flavoring together. Whisk in a little of the hot milk, then add remainder, whisking until mixed.
Layer half the bread pieces in a 9 inch square pan; pour half the liquid mixture over it. Mash mixture with your hands, then pat down into a layer.
Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread. Remove crust from remaining bread; cut bread into 1 1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top. Bake 25 minutes. Remove from oven; glaze with apricot preserves.
Cut bread pudding into servings; place each serving in a bowl. Pour Brandy Cream Sauce(see below) over each serving; serve hot. Makes 9 servings.
Brandy Cream Sauce
2 C. whipping Cream
2 oz. Brandy
1 Tbsp. Cinnamon
Beat cream with brandy and cinnamon until mixture thickens.