Apple Brandy Bread Pudding

1 to 2 loaves of gourmet bread – brioche, challah, sourdough, etc.

5 eggs

1 – 24 ounce can of evaporated milk

1 cup whole milk

½ cup maple syrup – the real thing, not a substitute

3 teaspoons vanilla essence

1/3 cup brandy

½ cup golden raisins (soak the raisins in the brandy – you can use black raisins too)

5 apples

2 tablespoons butter

2 tablespoons brown sugar

1 teaspoon cinnamon

½ cup flaked almonds

Chop the apples. Separate the raisins from the brandy – do not discard the brandy. Place the butter in a skillet and saute the apples until almost soft. Add the raisins, cinnamon and sugar and allow to cook another 3 to 5 minutes. Slice the bread in 1 inch pieces. Set aside. Whisk the brandy, eggs, evaporated milk, whole milk, vanilla, maple syrup together and set aside. Place a layer of sliced bread in a 9 x 13 dish, add a layer of apples. Pour half of the egg milk mixture over the apples and bread. Repeat the layering – sliced bread, apples and then top with the remaining egg milk mixture. Sprinkle the flaked almonds on top. Set aside for about 30 to 45 minutes until liquid is absorbed by the bread. Heat oven to 325ºF and bake the pudding for about 55 minutes.

I serve this with whipped cream and raspberries, although some prefer it with ice-cream.

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I seldom, if ever, drink wine, brandy etc. I have never acquired the taste. In fact, I don’t like it. However, cooking with wine, liqueurs and brandy is another thing. I certainly have a very definite and acquired taste for the added depth it gives to meals and desserts. It always makes it taste better. Drunk and puffed up raisins in a bread pudding is ever so yummy (how about trying this dessert with cherries – drunk cherries). And brandy in an egg and milk custard certainly makes this a rich dessert worth making. The brandy takes the dessert from ordinary to extraordinarily good. It is scrumptious!

Preparation & Cooking time: 1 hour and 30 minutes

Serves: 15 generous servings

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