Chef William's bread pudding recipe

At the request of a good friend, I scoured the internet and tested a few recipes. After what seemed like an endless night of eating nothing but bread pudding, I have come up with what I think to be a simple, easy, and delicious recipe for bread pudding.

You will need the following:

For the bread pudding:

- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.

For the sauce:

- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt

In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.