From: Cedar Grove Inn

Chef Andre's Brandy Bread Pudding

2 large loaves French bread (torn into 3" pieces) toasted
1 whole pound cake (strawberry glazed) torn into pieces
10 whole eggs
2 cans sweetened condensed milk
3 cartons hazelnut creamer
3 T nutmeg
2 T cinnamon
1 pound melted butter
2 T almond extract


Toast French bread and add strawberry glazed pound cake.  Place in baking pan (17-1/4" x 11-3/4" x 2-1/4").  Mix remaining ingredients with a large whisk.  Pour over bread and cake.  Cover with foil and bake 1 hour 325 degrees.  Uncover and bake 15 minutes at 350 degrees.  Scoop out portions and pour hot brandy sauce over pudding.  Top with chopped roasted nuts and sprinkle with powdered sugar.  Garnish with a strawberry.

Cedar Andre's Brandy Sauce

10 egg yolks
2 cartons whipping cream
2 bags of powder sugar
2 cups of brandy
2 T of almond extract
1 pound of butter (melted)

Mix all ingredients well.  Place sauce in a double boiler on medium heat, stir occasionally until bubbly and serve.