Bread Pudding with Cranberry Brandy Sauce


1 loaf stale french bread
1 quart milk
3 eggs
1 cup fresh apple – chopped
2 cups sugar
1 cup raisins
2 tablespoons vanilla
3 tablespoons butter
1 can whole cranberries with juice
1 cup corn syrup
1/2 cup brandy


Soak stale bread in milk.
Crush with hands until well mixed.
Add eggs, sugar, vanilla and fruit.
Pour butter in the bottom of a thick pan, add mixed ingredients and bake until very firm.
Let cool and serve in squares or individual sherbet dishes.
While pudding is baking, put cranberries with juice and corn syrup in a pan and heat.
Cook down until mixture comes to a boil and cranberries become small and firm.
Lower fire if boiling becomes too vigorous.
Add brandy and continue to stir until blended.
Serve hot over pudding.