Bread Pudding with Brandy Sauce

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr.

Ingredients:

•    3  eggs, lightly beaten
• 12  ounces evaporated fat-free milk
•    1  cup fat-free milk
• 3/4  cup brown sugar
• 3/4  cup sugar
•    1  teaspoon cinnamon
•  1/2  nutmeg
•    1  Tablespoon vanilla
•    2  Tablespoons butter or margarine, melted
•  10  slices day-old or slightly dry white bread, cut in cubes
• 1/2  cup chopped pecans, optional
•    1  cup raisins, optional
• Sauce
  •    2  cups fat-free half-and-half
  • 1/3  cup sugar
  •    3  Tablespoons cornstarch
  •    1  Tablespoon vanilla
  •    3  Tablespoon brandy

Cooking Directions:

Preheat oven to 325-degrees F. and butter a 9x13-inch baking pan or a 1-/2 quart casserole.

1) In a large bowl, combine eggs, evaporated milk, milk, brown sugar, sugar, cinnamon, nutmeg, vanilla, and butter.  Beat until well mixed.

2) Add bread and gently stir.

3) Add nuts and raisins, if desired.

4) Pour into pan or casserole.

5) Place baking pan in a larger pan of warm water in the oven.

6) Bake for 1 hour or until lightly browned and a toothpick inserted in the middle comes out clean.

7) In a small saucepan, combine heal-and half, sugar, and cornstarch. Stir until well mixed.

8) Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
9) Remove from heat. Stir in vanilla and brandy.

10) Serve warm sauce over the warm bead pudding.

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