THE BEST BREAD PUDDING

2 C sugar
5 eggs, beaten
2 C lowfat milk
1 Tb pure vanilla extract
3 C cubed bread (Italian, French, or sourdough) allow to stale overnight
1 C packed brown sugar
¼ C (½ stick) unsalted butter, softened
1 C muscats or currants
½ C slightly chopped walnuts
½ C slightly chopped pecans
Sauce (recipe below)
Preheat oven to 350 degrees F
Spray pan (13 x 9 x 2”), set aside.
Mix together sugar, eggs and milk in a bowl; add vanilla. Pour over bread and let sit for 15 minutes.
In another bowl, mix and crumble together brown sugar, butter and fruit and nuts.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top.
Bake for 45 minutes (or until set). Remove from oven.
SAUCE
1 C sugar
½ cup (1 stick) unsalted butter, melted
1 egg, beaten
1 Tb pure vanilla extract
¼ C brandy or dark rum
Mix together sugar, butter, egg and vanilla in a saucepan. Cook over medium heat until sugar is dissolved. Add the brandy or dark rum, stirring well. Pour over bread pudding.
Serve warm or cold with a dollop of whipped cream.
Yield 8 to 10 servings.