Ingredients

• 1/2 cup raisins
• 1/4 cup brandy or unsweetened apple juice
• 1/2 cup butter, melted, divided
• 1 tablespoon sugar
• 4 eggs, lightly beaten
• 2 cups half-and-half cream
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground nutmeg
• 10 slices day-old French bread (1 inch thick), cubed

sauce:

• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• Dash salt
• 1 cup cold water
• 1 tablespoon butter
• 2 teaspoons vanilla extract

Directions

In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.

In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt, and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.

Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

For the sauce, in a small saucepan, combine the brown sugar, cornstarch, and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.