Ingredients
1/2 cup raisins1/4 cup brandy or unsweetened apple juice1/2 cup butter, melted, divided1 tablespoon sugar4 large eggs, lightly beaten2 cups half-and-half cream1 cup packed brown sugar2 teaspoons vanilla extract1/2 teaspoon salt1/2 teaspoon freshly ground nutmeg10 slices day-old French bread (1 inch thick), cubedSAUCE:1/2 cup packed brown sugar2 tablespoons cornstarchDash salt1 cup cold water1 tablespoon butter2 teaspoons vanilla extract
Preparation
Preheat oven to 350°. In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon melted butter; sprinkle with sugar and set aside.
In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining 7 tablespoons melted butter and reserved raisin mixture. Gently stir in bread; let stand until bread is softened, 10-15 minutes.
Transfer to prepared dish. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes.
For sauce, in a small saucepan, combine brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
