A delightful twist on the classic bread pudding, infused with warm spices and a hint of brandy.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a small bowl, soak the raisins in the brandy for 10 minutes.
Soaking the raisins plumps them up and infuses them with flavor.
Melt the butter in a small saucepan or microwave.
Melted butter mixes more evenly with the bread.
Tear the bread into bite-sized pieces and place them in a large mixing bowl.
Using your hands to tear the bread gives a rustic texture.
In a separate bowl, mix the brown sugar, cinnamon, and nutmeg.
Mixing the spices with the sugar ensures even distribution.
Pour the melted butter over the bread pieces and toss to coat.
Coating the bread with butter helps it absorb the custard better.
Sprinkle the sugar and spice mixture over the bread and toss again.
Tossing gently prevents the bread from breaking apart.
Layer half of the bread mixture in a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Drain the raisins and sprinkle half over the bread layer.
Draining the raisins prevents excess liquid in the pudding.
Repeat the layers with the remaining bread and raisins.
Layering ensures even distribution of ingredients.
In a bowl, whisk together the eggs, salt, vanilla extract, and milk.
Whisking thoroughly combines the custard ingredients.
Pour the custard mixture evenly over the bread layers.
Pouring slowly ensures the custard soaks into the bread.
Let the dish sit for 5 minutes to allow the bread to absorb the custard.
This step ensures a moist and creamy pudding.
Bake in the preheated oven for 45-50 minutes, or until set and golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
Serve warm, optionally with a scoop of ice cream or a drizzle of caramel sauce.
Serving warm enhances the flavors and texture.
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