Bread Pudding with Whiskey Brandy Sauce
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INGREDIENTS 1 loaf cinnamon-raisin bread 3/4 cup sugar 8-ounces half-and-half 7 eggs 3 egg yolks 1 stick butter, melted 1 tablespoon vanilla 3 cups milk Preheat oven to 350 degrees. Spray vegetable oil in a 9 x 13-inch casserole pan and layer the bread and melted butter. (You should get 6 squares of bread 3 layers deep). Combine the rest of the ingredients and pour evenly over bread. Dust with cinnamon powder. Place casserole in a large pan with 1/2-inch of water in the oven. This avoids burning. Bake 50 to 55 minutes. Be careful not to spill water on yourself taking it out. Set on rack to cool. Remove casserole from hot water carefully. Let sit 10 to 15 minutes. Dust with powdered sugar. Pre-slice into 12 pieces. WHISKEY-BRANDY SAUCE 6 tablespoons butter 1 cup light brown sugar 1/4 cup heavy cream 1/2 cup half-and-half 1-1/2 teaspoons whiskey or bourbon 1-1/2 teaspoons brandy Combine all ingredients and simmer 10 minutes, stirring often.