Mother’s Restaurant Bread Pudding

MOTHER'S RESTAURANT BREAD PUDDING READY IN: 1hr 20mins SERVES: 8-12 

INGREDIENTS * 1 large stale French bread * 10 whole eggs * 4 cups fruit cocktail in heavy syrup * 8 cups homogenized milk * 2 cups heavy cream * 4 cups granulated sugar * 1⁄2teaspoon nutmeg * 3 teaspoons cinnamon * 4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract * 1⁄2 lb unsalted butter * 

SAUCE INGREDIENTS * 1 lb unsalted butter * 1⁄4cup brown sugar * 2 teaspoons cinnamon * 1⁄4teaspoon nutmeg * 1⁄2cup brandy 

DIRECTIONS * In a large mixing bowl, break bread into small pieces by hand. * In a separate mixing bowl, whisk eggs and pour over broken bread. * Add fruit cocktail to bread and mix by hand. * In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil. * Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture. * Cover and let bread soak up the egg mixture thoroughly, approximately one hour. * Preheat oven to 350 degrees. * After an hour, check bread to make sure liquid is completely soaked into bread mixture. * Mix by hand and break up any remaining hard bread pieces. * Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top. * Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes. * Be careful not to overcook. * Serve hot and spoon bread pudding sauce over top (see recipe below). * *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer. * Simmer until butter clarifies and alcohol reduces, approximately 15 minutes. * Remove from heat and spoon over bread pudding. * Serve.