Buffys Bread Pudding

BREAD PUDDING

1 LOAF FRENCH BREAD

3 EGGS

2 CUPS MILK

1 CUP HEAVY CREAM

1 TBS CINNAMON

1 CUP SUGAR

½ CUP BROWN SUGAR

3 TBS VANILLA

½ CUP CHOPPED NUTS (OPTIONAL)

½ CUP RAISINS

½ CUP DRIED CHOPPED APRICOTS

½ DRIED CHERRIES

½ STICK MELTED BUTTER

BREAK UP BREAD INTO CHUNKS LET IT SIT ON COOKIE SHEET OVER NIGHT.

 LIGHTLY BUTTER BAKING PAN.PLACE BREAD IN BAKING PAN SPREAD NUTS AND FRUITS OVER BREAD.

NEXT PLACE ALL REAMING INGREDIENTS (EXCEPT FOR BROWN SUGAR) IN A MIXING BOWL BEAT WITH MIXER ON LOW FOR ABOUT 3 MIN. POUR OVER BREAD IN PAN.

 NEXT SPRINKLE BROWN SUGAR OVER TOP.PLACE IN A 350 DEGREE OVEN AND COOK FOR ABOUT 35 TO 45 MIN OR SO.

 REMOVE FROM OVEN AND MAKE SAUCE TO POUR OVER TOP

SAUCE

1 CUP HEAVY CREAM

2 EGG YOLKS

1 CUP SUGAR

¼ CUP BRANDY

IN SAUCE PAN COMBINE EGG YOLKS AND SUGAR MIX WELL. ADD CREAM AND BRANDY COOK OVER MEDIUM HEAT STIR NON STOP TILL THICKENS, IT WILL COAT THE SPOON WHEN READY TO REMOVE FROM HEAT. POUR OVER BREAD PUDDING AND ENJOY