2/3 cup sugar
½ tsp. cinnamon
3 eggs – slightly beaten
3 cups liquid – 2 cups milk and 1 cup half & half – scalded– I scald it in the microwave - total time around 5 minutes. However, MW first for 3 minutes. Stir, then MW in 1 minute at a time, stiring after every minute. Watch it carefully so it doesn’t pour over. Then let it cool.
4 cups bread cubes
1 tsp. vanilla
¼ cup rum
½ cup raisins – soak the raisins in the rum
2 or 3 granny smith apples coarsely chopped
3 tbsps. butter -- melted
Fresh ground nutmeg – about ¼ tsp.
Add the egg mixture to the cooled scalded milk. Add the bread cubes, raisins, apple, and butter. Mix all together well but don't overwork it because you don't want to mush the bread cubes. I do it with my hand because it is easier and gentler than trying to blend with a spatula.
Grease the baking dish (2 quart rectangular baking dish) with butter, pour the pudding mixture into baking dish.
Place the baking dish in a larger pan and fill with water half way up. It is a custard, so it is really a steaming process to cook the pudding.
Bake 1 hour at 350.
Blend cornstarch with a little of the milk into a smooth paste. Put the remaining milk into small saucepan and heat until it boils. Watch it carefully because milk will burn and if it overflows you can have a fire. Always take care when heating milk. When it comes to boil, remove from heat and slowly pour in the cornstarch paste stirring constantly until completely mixed.
Add the brandy, and sugar and return the pan to the head and stir frequently for 2 to 3 minutes or until thick and smooth.
Serve immediately over the bread pudding.