Fruity Bread Pudding with Brandy Sauce

Fruity Bread Pudding with Brandy Sauce

15 slices of bread, or 1 loaf of French bread
13 oz can evaporated milk
2 1/2 cups milk
1 stick butter (1/2 cup), cut into pieces
5 eggs, well beaten
2 cups sugar
1 Granny Smith apple, peeled and diced, or another firm, tart apple
10 oz package frozen peaches, chopped and drained
1/2 cup raisins
1 tsp allspice
1 tsp nutmeg
1 1/2 tsp cinnamon
1 tbsp vanilla

Brandy Sauce (optional)
2 cups sugar
1 tbsp lemon juice
1 stick (1/2 cup) butter
2 large eggs, lightly beaten
2 large egg yolks
1 tsp vanilla
1/3 cup brandy

Tear bread into pieces and place in a large glass bowl.

In saucepan, over low heat, combine evaporated milk, milk and butter. Heat until butter is melted and milk is hot. Pour over bread, mix well, and let stand for 10 minutes. Combine beaten eggs, sugar, apple, peaches, and raisins. Stir into bread. Combine allspice, nutmeg, cinnamon and vanilla. Stir into bread. Pour into a lightly greased 9x13 pan. Set baking pan into a larger baking pan with 1 inch of water in it.

Bake at 350F for 1 hour. Cool 15 minutes. Serve hot or cold, with or without brandy sauce. Makes 10-12 servings. If you want to include the sauce, make it while the bread is baking. Heat sugar and lemon juice in a saucepan over medium heat. Stir often until mixture turns light brown.

In another pan, over low heat, melt butter. Remove from heat. Whip eggs and egg yolks with butter until blended. Add vanilla and brandy to sugar/lemon juice mixture. Mix well. Slowly beat brandy/sugar mixture
into egg mixture. Return to stove and heat over low heat until sauce thickens. Spoon warm sauce over bread pudding just before serving.