Century Plaza’s Bread Pudding with Vanilla Brandy Sauce
Serves 10-12

• 1 quart whole milk
• 1 quart heavy whipping cream
• 16 whole eggs
• 2 ¼ cups granulated sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 fresh vanilla bean split lengthwise
• 1 day-old baguette or 4 large cinnamon-raisin Danish - preferably a day old
• 4-day-old large croissant
• 1 cup golden raisins

9 x 12 x 2½ bake proof ceramic baking dish OR a disposable aluminum pan may be substituted
Roasting pan large enough to hold baking dish for water bath

Vanilla Brandy Sauce Recipe Follows

Preheat oven to 350 degrees and prepare baking dish with non-stick baking spray.

Place the milk, vanilla bean cut in half lengthwise and half the amount of sugar, nutmeg and salt into a saucepan; bring to boil over medium heat.

Meanwhile, in a separate bowl whisk remaining sugar and egg together until light ribbon consistency. Slowly pour hot milk mixture into the egg mixture, whisking constantly until smooth and creamy. Remove the split vanilla bean from mixture. Using the back of a pairing knife, scrape the inside of the vanilla bean halves and return the seeds to the sauce.

Slice the baguette and croissant crosswise into half inch slices. If using cinnamon-raisin Danish in place of baguette, slice them diagonally across. 

Place a first layer of the sliced croissant into the baking dish, overlapping slightly end on end.  Sprinkle half of the raisins over the croissants and place the sliced baguette or cinnamon–raisin Danish, overlapping in the same manner as the croissants.

Pour custard mixture into the pan, filling approximately half-way over the bread.  Let contents soak for 3-5 minutes to absorb the custard mixture.  Using fingertips, lightly press the bread to absorb more of the custard. Pour remaining custard into the pan filling almost to the top and sprinkle remaining raisins over top.

Bread pudding is baked in a water bath:  Place baking dish in roasting pan and pour enough hot water into roasting pan to reach one inch on all sides of the baking dish. Place water bath with bread pudding onto middle rack of oven and lightly cover with aluminum foul to prevent burning. Remove foil after first hour of baking.

Bake at 350 degrees until custard is set and top is golden and puffed slightly in the center for approximately two hours. Let cool for at least 20 minutes. Serve warm or room temperature with sauce.

Vanilla Brandy Sauce

• 1 cup granulated sugar
• 6 tablespoons butter, melted
• ½ cup buttermilk
• 1 tablespoon (or more!) Brandy
• ½ teaspoon baking soda
• 1 tablespoon white corn syrup
• 1 teaspoon vanilla

In a sauce pan whisk all ingredients. Bring to a boil for 1 minute. Serve warm over bread pudding!


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