Cognac Raisin Bread Pudding

My family LOVES a good bread pudding!  There are 2 restaurants in our area where we specifically make sure we save room for dessert because their bread pudding is so good.  I have tried several recipes for bread pudding and I just never like them.  So today I just decided to do my own thing and see if it worked...and it was a family hit!  Seriously, we almost ate an entire 10 X 14 dish full of it!

My husband's favorite ice cream is rum raisin ice cream. And I have seen people use rum raisins in bread pudding, but sometimes I find that rum can taste a little bitter.  I decided to use cognac instead of rum because cognac has a fruity flavor with hints of caramel and vanilla.  It was a perfect choice!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 raisins
1/2 cup cognac
4 eggs
2 cups Half and Half
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup white sugar
1/4 cup butter (melted)
1/2 cup dark brown sugar
splash of cognac (about a tablespoon)
pinch of salt (about a teaspoon)

Step 1:  Cut up your loaf of french bread, put it in your baking dish, and let it sit out on the counter for several hours or over night (if you are baking it for breakfast).  Technically, when making bread pudding, you are suppose to use day-old bread, but I am too impatient and this step worked great to "stale" the bread.  At the same time, put raisins in a small glass and cover with cognac.  Cover with plastic wrap and let it sit on the counter.

Step 2:  After the bread and raisins have sat out for several hours (about 6 hours).  Pour melted butter on top of the bread.  Use your hands to rub the bread around in it a little bit.  Take the raisin out of the cognac and drop them evenly over the bread.  Save the cognac for the sauce!!!

Step 3:  Whisk together eggs, half and half, cinnamon, vanilla extract, salt, white sugar, and splash of cognac until well incorporated.  Evenly pour over bread.  Let sit for about 10 minutes.

Step 4:  Sprinkle brown sugar over the top and bake for 35-45 minutes at 350°.

Sauce:
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup cognac (used the same 1/2 cup that you used to soak the raisins in)

When the bread pudding is finished make the sauce.  Melt butter, sugar, and vanilla in a small sauce pan.  Bring to a low boil, remove from burner, add cognac.  Place back on the burner and reduce slightly to thicken.  EVENLY pour over the bread pudding.

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