Bread Pudding With Brandy Sauce

Feeling a little self-indulgent...this decadent dessert is extremely easy to make!

Ingredients:

Pudding

1/4 cup raisins

2 tablespoons brandy

1 1/4 cups milk

1/2 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash of salt

3 large eggs, lightly beaten

4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)

Cooking spray

Sauce 1/2 cup sugar

1/4 cup light-colored corn syrup

1/4 cup butter

1/4 cup brandy

Instructions:

To prepare pudding, combine raisins and 2 tablespoons brandy in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.

Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk.

Add bread, tossing gently to coat.

Spoon mixture into an 8” x 8” or 11” x 7” baking dish coated with cooking spray.

Sprinkle evenly with raisins, pressing gently into bread mixture.

Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Place dish in a 13" x 9" baking pan; add hot water to pan to a depth of 1".

Bake, covered, for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce, combine sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat

Stir in 1/4 cup brandy.

Serve each bread pudding piece warm with about 1 tablespoon sauce.