Serves: 6
Total Calories: 806
Combine the raisins and brandy in a small saucepan. Heat just to a simmer cover and set aside.
Use a portion of the butter to thoroughly coat a 2 inch-deep pan. Reserve the remaining butter.
Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar until smooth and thick. Add the remaining ingredients, including the melted butter, raisins and brandy.
Toss the egg mixture with the bread gently to blend. Pour into the pan and bake at 350 degrees until brown and almost set, approximately 45 minutes.
This Bread Pudding recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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