Some desserts are so good that they stand out as being one of your favorites of all time - this is one of mine for sure! I never liked Bread Pudding before I tried this - the recipe combines simple ingredients but when you top it with the Brandy Sauce, it takes dessert to a whole new level!
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The original recipe was from one of our favorite spots in Ocean City, New Jersey - Cousin's Restaurant. The owner Linda Carnuccio published a cookbook of all of her recipes just before she and her husband Larry retired, and I can't thank them enough for that. This was back in the late 1990s, and many of her recipes are still made regularly in our kitchen today. You can find copies of Cousin's Cookbook: Recipes for Food, Family, Friends, and Faith available on Amazon.
Ingredients for the Bread Pudding:
16 ounces of cubed white bread
4 cups of whole milk
3 large eggs
2 cups of sugar
1/3 cup of seedless raisins (optional)
4 tablespoons of pure vanilla extract
Ingredients for the Brandy Sauce:
1/2 cup melted butter
2 cups of 10x sugar
1/2 cup of brandy (less if you prefer - we use 1/4 cup)
Bread Pudding Directions:
Preheat the oven to 350 degrees.
Pour the milk over the cubed bread. Let it soak for 5 minutes.
Beat the eggs. Mix in the sugar and the vanilla. Pour the mixture over the bread and stir. Add in the raisins and stir.
Pour the bread mixture into a 13x9 Pyrex baking dish.
Bake for 1 hour at 350 degrees.
Near the end of the baking, make the brandy sauce (directions follow).
Top with the brandy sauce while the pudding is hot.
Brandy Sauce Directions:
Beat the butter and blend in the 10x sugar.
Add in the brandy slowly until the mixture is the consistency of a thick paste.
Use the sauce to top the hot bread pudding - it will melt as it is spread on top.
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